How to Best at dinner Oats Pongal

How to Best at dinner Oats Pongal Delicious, fresh and tasty.

Oats Pongal. This makes a heavy breakfast or a filling dinner on a busy day. pongal is a south Indian rice and lentil dish often made in most homes. I have already posted a khara pongal recipe here. If you are looking for healthy Indian oats recipes, this tasty oats pongal could be for you.

The Oats Ven Pongal Recipe is a simple, wholesome and full of flavor dish that is very quick and easy to make.

The Oats Pongal is made very similar to the Traditional Rice Ven Pongal, except that the cooking time is reduced.

I created this recipe as part of my Saffola FitFoodie, collaboration.

You can cook Oats Pongal using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Oats Pongal

1. You need 1/2 cup of oats, dry roasted.

2. Prepare 1/2 cup of moong dal (split green gram), dry roasted.

3. Prepare 2-3 tbsp. of oil.

4. You need 1-2 of whole dry red chilies, broken.

5. You need 1 tsp of mustard seeds.

6. It’s 1 tsp of urad dal.

7. It’s 1 tbsp. of chana dal.

8. It’s 1 sprig of curry leaves.

9. You need 1 tsp. of grated ginger.

10. It’s 1/2 tsp. of whole peppercorns.

11. It’s 10-15 of cashew nuts.

12. You need to taste of salt.

13. You need 2 tbsp of ghee.

14. You need of few cashew nuts to garnish.

Pongal and oats makes a good combo as both are meant to be mushy.

I make this for lunch and have it with sambar for a filling meal… If you have chutney also for side dish, then you will never complain anything, just make it, eat hot, it's really good!

I hope you are enjoying the Oats recipes in Indian style blogged so far.

Oats Pongal, a South Indian style healthy breakfast recipe, is sure to be well received by your loved ones.

Oats Pongal step by step

1. Soak the dal for 2-3 hours. Pressure cook the dal and oats in 3 cups water for 10 minutes on a low flame after the first whistle. It should be soft and mushy..

2. Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, chana dal, curry leaves, ginger, peppercorns and cashew nuts..

3. Saute for a few seconds till the dals and the cashew nuts changes colour. Pour this tempering over the cooked oats-dal mix along with salt. Give it a stir..

4. While serving, drizzle some ghee over it and garnish with the roasted cashew nuts. Serve with coconut chutney and sambar. It also goes well with pickle and a sprinkle of some gunpowder..

I added spinach along with yellow moong dal giving the Oats Pongal a wonderful flavor and not to.

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