This pongal made with Oats goes well with with Brinjal Gothsu or with any chutney.
Brinjal Gothsu
Difficulty: EasyLearn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.
Oats Pongal
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesThis pongal made with Oats goes well with with Brinjal Gosthu or with any chutney.
Ingredients
Oats – 1 cup
Green Gram Dhal – 1/2 cup
Fresh ginger – a small piece
Asafoetida 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)
Directions
- Remove the skin from the ginger and chop finely.
- Slit the green chilli into two.
- Crush the pepper and jeera coarsely.
- In a dry pan add oats and fry it just hot enough to touch. Remove it from the pan.
- In the same pan add the dhal and fry just for few seconds.
- Add both oats and dhal in a pressure cooker. Add chopped ginger, asafoetida 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 pan add 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.