Veggie Platter: 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