Oats Pongal & Some Savory Pongal Ideas

On a sankranthi day, a traditional savory / sweet pongal is prepared using rice and moong dal, to celebrate the harvest crop . However owing to our variety craving taste buds and for health reasons, rice is being replaced with other grains and a variety of pongals are prepared now in Indian kitchens. This oats pongal is one such healthy, tasty and filling preparation that can be prepared in less time.

Ingredients: (2 servings)
1/4 cup moongdal
1/2 cup quick cooking oats
1 cup milk (fatfree will do.)
1 or 2 tbsp. ghee
1/2 tsp minced ginger
1 tsp cashews
1 tsp cumin seeds
1 tsp peppercorns, slightly crushed
A pinch of asafoetida (optional)
a pinch of turmeric powder
Salt to taste

Method:
* Dry toast moong dal until it starts to turn reddish and keep it aside.
* Dry toast oats on medium flame for a couple of minutes and remove from heat.
* Cook moongdal until soft adding 1/2 cup of water in a pressure cooker or in a sauce pan adding water as needed.
* Heat ghee and toast cashews to golden brown. Remove them with a slotted spoon and keep them aside.
* To the same ghee, add ginger. When it starts to turn reddish, add cumin seeds and pepper. Toast for few seconds and then add a cup of water and a cup of milk. Or you can replace milk also with water.
* When the water comes to a boil, add cooked moong dal, oats and salt. Cook until oats are done and add toasted cashews. Mix well and serve with chutney / sambhar.

Some other savory pongal ideas posted earlier here. Click on the links below for recipes.

Barley Pongal

Quinoa Pongal

Cracked Wheat Pongal

Poha Pongal

Rava Pongal

Rice Pongal

This is my post under "Pongal Dishes" theme for BM#36. Check here to know what other marathoners are cooking. 

Comments