OATS PONGAL | INDIAN OATS RECIPES

     Pongal and oats makes a good combo as both are meant to be mushy. I make this oats pongal 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,its really good!  One day saw the Saffola oats advertisement in the magazine about this Oats pongal and got tempted and made instantly and had for lunch.

INGREDIENTS

Oats(I used Quacker quick cook)	1/2 cup
Moong dal/paasi paruppu	1/4 cup
Turmeric	1/8 tsp
Salt	As needed(I added 1/2 tsp)
Water	1 cup(adjust as per needed)

To Temper

Ghee/oil	1 tsp
Pepper	1 tsp
Jeera	1 & 1/2  tsp
Asafoetida	1/4 tsp
Ginger Chopped	1 tsp
Green Chilly	2
Curry leaves	A sprig

Method:

1. Pressure cook moong dal until mushy. Crush pepper and jeera coarsely,slit the green chillies.
2. Heat a pan with ghee/oil and temper with the items given in order under medium flame.Add water,turmeric and salt and bring to boil.
3. Add the cooked dal and oats and mix well. Cook until you get a porridge consistency.
4. Cook covered in low flame for 2-3 minutes or until you get your desired consistency.
5. Serve hot with sambar/chutney.

Notes:

The consistency can be varied according to your wish just adjust the water ratio. You can also cook everything in pressure cooker together. But sometimes dal is not getting cooked properly. Always eat the pongal hot.

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