Oats Pongal Recipe
A healthly version of traditional Pongal. Served with peanut chutney for breakfast or pair wih sambar for lunch or dinner.
Servings 4
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
Moong dal has to very softly cooked so adjust the time of the cooking for your Instant Pot as needed.
Water mentioned in this recipe was perfect for the consistency we like to eat our pongal.
Pongal will be runny when turning of the stove. It will harden as it cools. So serve immediately.