Ven Pongal is a savory South Indian breakfast recipe made with rice,moong dal and spices . Oats Pongal is a variation of the traditional pongal where oats replace the rice. Most importanly a healthy and tasty recipe thats ready in very less time.
If you are looking for cooking oats for breakfast this recipe is a must try. A great dietary substitution recipe for rice, with out missing the taste of pongal. Oats has a tendency to become mushy upon cooking, this nature makes it a better chioce to make pongal.
If looking for recipes to replace rice this recipe is for you. It is very soft, tasty and a melt in mouth recipe that’s healthly with great taste and flavors. Tempered in ghee and spices this the tastiest recipe you will make with oats.
WHY SHOULD YOU MAKE THIS RECIPE?
- A great dietary substitution breakfast/dinner recipe packed with loads of Indian flavors.
- A low carb chioce to replace traditional rice.
- Oats has lower glycemic index and contain more dietery fiber.
- Above all this is a healthy recipe and a great way to incorporate oats to Indian diet.
WHAT TO SERVE PONGAL WITH?
Pongal tastes good when served hot. Oats Pongal is nicely tempered with spices and ghee. It tastes better as is. But can also be served with a bunch of chutneys and sambar.This recipe can eaten as a breakfast, lunch or dinner item so depending on the chioce of course serve with your favourite chutney or sambar.
The most popular chutney to serve with is the utlimate coconut chutney and tomato chutney. Also served with sambar for a lunch or dinner.
INGREDIENTS TO MAKE OATS PONGAL
Oats : Rolled Oats or Steel cut Oats works for this recipe. Cooking time would vary for steel cut oats. I used Old fashioned Oats in this recipe.
Moong Dal : Use Split yellow moong dal.
Spices : Peppercorns, green chiles, cumin, mustard, curry leaves, turmeric, grated ginger.
Cashews : Adds nice crunch and taste to the recipe.
Ghee : Main ingredient that adds nice flavor to the recipe.
HOW TO MAKE OATS PONGAL? IS IT DIFFERENT FROM TRADITIONAL PONGAL?
Yes, the process to make oats pongal is slightly different. To cook traditional Ven pongal rice and lentils are cooked together in an instant pot or pressure cooker. But the cook time of oats is vastly different from lentils so we cook them seperately.
There are three major steps involved to make this tasty and healthy oats pongal. In addition not to mention this takes lesser time to cook.
Roast and cook moong dal
Dry roast moong dal on medium low flame till it aromatic and changes color. Pressure cook by adding four times water in a pressure cooker , stove top or in an instant pot. Smash to a smooth paste with a dal presser or potato presser.
Roast Oats
Cooked oats are very sticky by nature. Dry roasting helps them to be less sticky. Dry roast them for a few minutes on low heat and set aside.
Make Pongal
In a pan heat some ghee and temper the spices. Add equal quantity of water as oats and bring to a boil. Season with salt as required.
Upon boiling add roasted oats and cook. when cooked half way add the mashed lentils and combine.
Cook for 2 more minutes and add the remaining ghee. The consistency of the pongal should be very flowy as it tends to harden upon cooking.
Add additional water and season according to taste and cook for few more minutes.
SERVING AND STORING OATS PONGAL
The pongal stay nice at room temperature for a day. It can be stored in refrigerator for a day or two. But it hardens, add some additional water and cook for 5 minutes before serving.
Oats pongal tastes good on its own. It can be served with the popular coconut and tomato chutney. Sambar adds a nice addition when served as lunch or dinner.
TOP TIPS TO MAKE OATS PONGAL
- Use Instant Oats to for quicker cooking time. Instant Oats are roasted and then rolled. Old fashion oats also works fine.
- To make this recipe Vegan use Oil in place of Ghee.
- Do not replace Ghee as this is the key ingredient, unless you are Vegan.
- Cook the dal ahead of time to make a quicker breakfast in 10 minutes.
- Water mentioned in this recipe as per the consistency we like in our family. Use more or less as required.
- This recipe is medium spicy, add more green chiles for a much spicier version.
- Green Chiles can be totally skipped for a milder version of Pongal as peppercorns/powder adds the necessary heat.
WATCH OATS PONGAL RECIPE VIDEO HERE
Oats Pongal Recipe
Equipment
- Pressure Cooker /Instant Pot
- Medium Pan/Skillet
Ingredients
- 1 cup Instant Oats
- ½ cup Moong Dal
- 2 tbsp Ghee
- 1 tsp Cumin
- 1 tsp Coasely crushed Peppercorns
- 2- 3 Green Chiles (small) as per spicy level
- ⅛ tsp Mustard Seeds optional
- ⅛ tsp Asafoetida or Hing
- 1 tsp Turmeric Powder
- 1 sprig Curry Leaves 10 - 12 leaves
- ⅛ tsp Grated Ginger
- 4 cups Water
- Salt to taste
Instructions
ROAST OATS
- Dry roast Oats on low to medium flame till slightly brown for 2- 3 minutes.
COOK MOONG DAL
- Dry roast moong dal on low flame till brown and aromatic.
- Add 2 cups water and pressure cook in a cooker for 3 whistles, or in an Instant Pot for 8 minutes. Dal has to very smooth and mushy.
- Let cool and drain excess water. Save the water for later use and mush the cooked lentils with a potato/dal masher or with a spoon.
TO MAKE PONGAL
- Heat a pan low heat. Add 2 tsps of ghee. When melted and hot add cumin, mustard, cahews, peppercorn, green chilies,ginger,curry leaves, turmeric, Asafoedita(hing) and saute for a minute.
- Add 2 cups of water salt to taste and bring to a boil.
- Add roasted Oats and cook for 2- 3 minutes.
- Add cooked moong dal. Stir to combine and cook for another minute or so till oats are completely cooked. Add drained water from dal if it is too thick.
- Adjust salt and add 2 more tsps of ghee on top. Pongal will be runny when turning off the heat.
- Serve hot with chutney or sambhar.
Notes
TELL ME WHAT YOU THINK !!!
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