- Oats – 1 cup
- Green Gram Dhal – 1/2 cup
- Fresh ginger – a small piece
- Asafotida Powder – two pinches
- Salt – 1/2 teaspoon or as per taste
- For seasoning:
- Ghee – 1 to 2 teaspoons
- Black pepper – 1/2 teaspoon
- Jeera (cumin seeds) – 1/2 teaspoon
- Green Chilli – 1
- Curry leaves – few
- Cashew nuts – few (Optional)
- Remove the skin from the ginger and chop finely.
- Slit the green chilli into two. Crush the pepper and jeera coarsely.
- In a dry kadai put oats and fry just hot to touch. Remove it. Same kadai put the dhal and fry just for few seconds.
- Put both oats and dhal in a pressure cooker. Add chopped ginger, asafotida powder, salt and three cups of water. Close with lid and pressure cook it for 3 to 4 whistles. Allow to cool. Then open the cooker and mix it well.
- In a small kadai put the ghee and when it is hot, add cashew nuts, slit green chilli, curry leaves and pepper, jeera powder and pour it over the pongal. Mix it once again thoroughly.
- Serve with Brinjal Gosthu or with any chutney.