Ingredients
The following ingredients have 3 Servings
- Oats – 1/2 cup (I used quaker oats)
- Yellow moong dal – 1/4 cup
- Water 1 1/2 cups
- Salt
- Whole green chilies – 3 to 4 nos
- Carrots – 1 chopped
- Beans – 3-4 chopped
- Fresh or frozen peas – 1/4 cup
- To temper-
- Oil/ghee – 1 1/2 tbspn
- Cumin seeds – 1 tspn
- Pepper corns – 1 tbspn
- Asafoetida – 1/2 tspn
- Ginger pieces – 1 inch
- Curry Leaves – 1 sprig
- Cashews – a few
Instruction
- Dry roast oats on low flame for 3-4 minutes. Do not let the oats change color. Remove from stove and let it cool. Next dry roast moong dal too until nice aroma from the dal is released. Cook veggies and keep aside.
- Wash & Soak moong dal for about 15-20 mins. Soaking helps in faster cooking.
- In a pressure cooker add the soaked dal with 1 1/2 cups of water, whole green chilies and pressure cook for 3-4 whistles.
- Once pressure is released, remove the cooker lid and mash the mixture using a ladle.
- In a deep bottom pan, add ghee and roast cashews in hot ghee until they turn golden brown. Remove cashews and keep them aside.
- Into the same pan add oil, once hot add cumin seeds, pepper corns, asafoetida, salt and curry leaves. Saute for a minute or 2.
- Now add oats and cooked dal mix and mix it well making sure no lumps are formed. Then add cooked veggies and mix well. Reduce the flame and cook it for 5 mins.
- Serve hot with coconut chutney and sambar or even spicy pickle goes well with pongal.
- A very healthy and delicious pongal is ready!
