Quick cooking oats – 1/2 cup
Moong Dal – 1/4 cup
Cashews – 5 broken
Water – 3/4 – 1 cup
Ghee – 1 tsp
Salt – to taste
Oil – 1 tsp
Pepper – 1/2 tsp
Curry Leaves – few
Green Chillies – 1
Ginger – 1/2 tsp
Hing – 1/8 tsp
Pressure cook moong dal along with 3/4 cup of water for 4-5 whistles
or until mushy.
Ghee fry the cashews until golden brown and keep it ready.Mash it well with a laddle, set aside.
In a pan heat oil – add the items under ‘to temper’ let it splutter.
Then add water and let it boil, add oats and mashed dal together,
mix well and let it cook for 2-3 mins.
Once oats is cooked and it reaches a semi thick consistency,
add the cashews,
give a quick stir and switch off.
Serve hot with a drizzle of ghee on top along with chutney and sambar.