OATS PONGAL

Posted in PONGAL RECIPES

  

Ingredients

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

To temper

Oil                                          –        1 tsp

Pepper                                   –        1/2 tsp

Curry Leaves                          –       few

Green Chillies                        –        1

Ginger                                   –        1/2 tsp 

Hing                                       –        1/8 tsp

Method:

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.

 

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