Oats Pongal | Breakfast Lunch or Dinner Recipe
Servings - 1
1/4 cup moong dal
1/2 cup oats
1 cup water
1/4 cup turmeric powder
Salt to taste
2 tbsp fresh coconut
1 1/2 cups hot water
1 tbsp ghee
1 tsp black pepper
1/2 tsp cumin seeds
1/4 tsp asafoetida/hing
1- inch ginger
Crush cumin seeds and pepper coarsely; keep that aside.
Rinse and drain the moong dal. Add the moong dal, 1 cup of water and turmeric in a pressure cooker.
Pressure cook moong dal for 3 whistles on medium heat.
Let the pressure settle down on its own, and then remove the lid.
Add salt, coconut, oats and hot water stir and cook until it gets a porridge consistency.
Meanwhile, heat a pan with ghee and add 1/2 - inch ginger, curry leaves, asafoetida, crushed cumin seeds and pepper.
Stir for a few seconds and then pour the tempering onto cooked oats and moong dal.
Mix well and simmer for 1 to 2 minutes or until you get your desired consistency.
Garnish with some roasted cashews and ginger.