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Rolled Oats Pongal

Posted by By Nature on
Rolled Oats Pongal

Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil "pongal" " means to " boil over " or "spill over".

There are two varieties of pongal, Sakkarai Pongal which is a sweet, and Venn Pongal, made from clarified butter. The word pongal generally refers to spicy pongal, and is a common breakfast food in south Indian states.

Rolled Oats Pongal brings a very nutritious touch to this popular breakfast food.

Recipe By: Chef Babita

INGREDIENTS

Rolled oats
100 g
Moong dal (split)
50 g
Desi ghee
50 g
Cashews (broken)
25 g
Ginger (chopped)
10 g
Black peppercorn (crushed)
10 g
Curry leaves
5 g
Salt
To taste
Hing
a pinch

DIRECTIONS

1

Wash and drain the moong dal. Cook in a pressure cooker with 1 cup water.

2

Heat 2 tbsp ghee in a pan and roast the oats till they are slightly toasted.

3

Add 1/2 cup water and cook the oats. Keep stirring continuously while the oats are cooking.

4

Add the cooked moong dal and salt to the oats and mix properly. Keep cooking on low heat till a thick consistency is achieved.

5

Heat the remaining ghee in a pan and add hing, ginger, cashews, crushed peppercorn and curry leaves.

6

Add this tadka to the pan and mix well.

7

Serve hot.

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