Oats Pongal – A quick, easy, healthy and nutritious breakfast made with oats and moong dal.
Oats Pongal is a tasty recipe for people who have diabetics. I am not a big fan of Oats, but my hubby is. I make Oats Curd Rice often as it is similar to Curd Rice. When my parents came here for my second delivery, I made Oats Pongal for my father and hubby. Both of them loved it. Oats Pongal will taste good when eaten hot. My friends have tried this recipe and liked it a lot. Oats Pongal is also simple and easy to make.
Preparation time: 5 mins
Cook time: 20-25 mins
Serves: 4 persons
Recipe Category: Snack
Recipe Cuisine: Indian
Oats – 1 cup (I used Quaker quick cook)
Moong dal/paasi paruppu – 1/2 cup
Turmeric powder – 1/2 teaspoon
Salt – as desired
Ghee/oil – 2 teaspoons
Cumin seeds/seeragam – 2.5 to 3 teaspoons
Peppercorns/pepper powder/milagu thool – 1 teaspoon
Ginger (grated) – 1 teaspoon
Green chillies – 2 numbers
Curry leaves – 2 sprigs
Asafoetida/perungayam – 1/2 teaspoon
Cashew nuts – 10 numbers
Note. The ingredients shown will vary with the original quantity.
2. Dry fry oats for 2 to 3 minutes in a wide pan. Oats will turn light brown in color. Transfer the oats to a bowl.
3. In a wide-bottomed pan, boil half cup of water and then add the fried oats. Boil the oats well for 2 to 3 minutes.
4. Add the cooked moong dal and mix well.
5. Now add turmeric powder and salt. Mix well again, and cook until you get a porridge (semi-thick) consistency.
6. In a small pan, heat ghee and add cumin seeds, peppercorns or pepper powder, finely grated ginger, green chillies, asafoetida, curry leaves, and cashew nuts in an order. Then add the seasoning to the cooked oats+moong dal mixture and give a quick stir.
- You can vegetables like carrot, peas and corn.
- Whole black pepper can be used instead of crushed pepper.
- You can use oil instead of Ghee but ghee gives a very good flavor.