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Oats Pongal Recipe

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Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • quick cooking oats 1/2 cup
  • split moong dal 1/4 cup
  • 3/4 cup water
  • salt

For tempering oats pongal

  • 1 teaspoon crushed cumin seeds
  • 1/2 teaspoon crushed black pepper corns
  • 1 piece peeled and crushed ginger
  • 10-12 curry leaves
  • 4-6 cashews
  • 2 tbsp Oil

Instructions
 

  • You can make use of snappy cooking oats or moved oats for this recipe.
  • If you require making vegetarian oats pongal make use of oil before ghee
  • The recipe happens to be multiplied or divided.
  • If you are discovering for additional breakfast recipes check rava upma, dosa, poha, poori, recipe.

The most efficient process to Make Oats Pongal Recipe gradually

  • Pick, wash and rinse the gram dal, Dry dish it low fire till it marginally changes in shading. Weight cook the dal until it is totally cooked, mushy and creamy. When the weight is discharged you can pound it further if necessary.
  • Warmth a container and add 2 teaspoons oil to it. When the oil is hot include mustard seeds and let it splutter. At that point include black pepper corns and crushed cumin and saute well till they snap. Include the cashews and broil for 2 minutes. Presently include the crushed ginger and curry leaves.
  • Include the oats and broil for 2 minutes. Include 1/2 up water and let the oats cook for 3-4 minutes.
  • Include the cooked and pounded dal and blend well. Cook for 2-3 minutes.
  • Include salt and blend well. Include the rest of the 1/4 glass water and modify the consistency. Blend well and stew for 2 additional minutes.
  • You can serve oats pongal with tomato chutney,, sambar, and coconut chutney.