Oats pongal is a wholesome and delicious twist at the traditional South indian breakfast dish, Pongal. the usage of oats instead of rice provides a nutritious boost, making it rich in fiber and best for a healthy begin to your day. This savory porridge is easy to put together and loaded with flavorful spices.
elements:
1 cup rolled oats
1/4 cup moong dal (yellow cut up gram)
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four cups water
1 teaspoon grated ginger
2 tablespoons ghee (clarified butter)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 black peppercorns (entire)
1-2 green chilies, chopped
a few curry leaves
8-10 cashew nuts
Salt to taste
instructions:
Roast the Moong Dal:
Dry roast the moong dal in a pan over medium warmness till it turns light golden and emits a nutty aroma. Be cautious not to burn it.
prepare dinner Oats and Dal:
In a strain cooker or pot, add the roasted moong dal, oats, grated ginger, and water. upload salt to taste. cook dinner for approximately 3-4 whistles in the strain cooker or till oats and dal are smooth and delicate in a pot, stirring every now and then.
prepare the Tempering:
heat ghee in a small pan. add mustard seeds and cumin seeds. once they start to splutter, upload black peppercorns, chopped inexperienced chilies, curry leaves, and cashew nuts. Fry until cashews turn golden brown.
blend and Serve:
Pour the tempering over the cooked oats pongal and mix nicely. regulate salt if needed.
guidelines:
for additonal flavor, you could add finely chopped ginger or a pinch of asafoetida (hing) in the tempering.
Serve warm with coconut chutney, sambar, or simply plain yogurt.
revel in this comforting, nutritious Oats pongal as a wholesome breakfast or mild meal!
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