I bought a big batch of old fashioned oats from Costco thinking that I'll use it more often. The oats took a back seat as both the boys of my family avoid it. As I have mentioned many times before, I hate wasting and so, am trying to use up the oats now. One of my friend's told me that she made oats pongal and everyone liked it.
So, I thought of giving it a try for a weekday lunch. I was pretty sure that my boys wouldn't eat it. Hence, I cooked it for myself and I kinda liked it. I might make it again sometime for my weekday lunch.
Preparation Time: 20 mins
Cooking Time: 15 mins
Old fashioned oats: 3/4 cup, refer notes
Moong dal | Skinned gram dal: 1/3 cup
Turmeric powder: a pinch
Oil: 1 tsp
Ghee/Clarified butter: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Cashew nuts: 1 tbsp
Curry leaves: 6-8 nos, torn
Grated ginger: 1 tsp
Pepper powder: 1/2 tsp
Green chili: 2 nos, chopped
Salt: As needed
Water: As needed, refer notes
Wash the moong dal thoroughly in water. Add the turmeric to the dal and pressure cook the moong dal for 3-4 whistles. Allow the dal to cook.
Heat oil and ghee together in a sauce pan. When the oils are hot, throw in the mustard seeds. When mustard seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, add the green chilies and the torn curry leaves. When leaves wilt, add the cashews and roast till the cashews turn golden brown.
When cashews are golden brown, add the grated ginger, pepper powder, turmeric and saute.
Add the water to the tempering and boil the water. Add the salt, oats and cook the oats on a medium heat for 5-7 mins.
The oats fluffs up and becomes soft.
Meantime, mash the cooked dal and keep it aside.
Added the mashed dal to the oats mixture and cook again for 5-7 mins until the oats is well blended and mushy.
Garnish it with some shredded coconut and serve the pongal hot.
- I added about 2.5 cups of water. You would need about 2 cups of water for every 3/4 to 1 cup of oats.
- I have made this pongal with instant or quick cooking oats too. If you use quick cooking oats, you would need much lesser water, and the cooking time would be very less too. I suggest adding 1.5 cups of quick cooking oats for 1/3 cup of moong dal.