Wednesday, 27 July 2016

Oats Pongal !



Pongal is one delicious and satisfying dish mostly served or breakfast but sometimes in dinner as well. It is meant to be rich with ghee and cashews , paired with COCONUT CHUTNEY and SAMBAR served hot. So why not make this delicious dish with healthy twist replacing the rice completely with Oats. Trust me , do not hesitate to use oats. It does really come out well and tastes just like pongal. The tempering actually is the hero here and not the rice. So I make them often with oats and serve hot with sambar !
Other healthy and Oats recipes on the blog are HERE


INGREDIENTS

  • 1 cup oats (I used Quacker)
  • 2 cups water
  • sat as needed
  • 1/3 cup or 1/2 cup Moong dal
  • 1 tbsp Ghee
  • 2  - 3 tsp Pepper corns
  • 8 - 10 cashew nuts
  • 1 tsp Jeera
  • a pinch of asafoedita
  • few curry leaves
  • gew ginger juliennes


STEPS

  • Pressure cook the moong dal until its soft (but not mushy)
  • Roast the oats 4 - 5 minutes in medium flame.


  • Add super hot water to the oats, add salt and allow it to cook completely.


  • Add the cooked moong dal and give a good mix.
  • Close and cook for 2 - 3 minutes until they are well incorporated and looks like pongal consistency.



  • Make a tempering with, ghee (or oil), pepper corns, cashews, jeera and ginger (and curry leaves) .
  • Pour this tada on the pongal and give a mix. serve hot with chutney or sambar.




NOTES

  • Do not add so much water in the moong dal and make it mushy, then the pongal will be very gooey along with oats.
  • Make it less calorific by replacing the ghee with little oil and skipping the cashews.
  • Moong dal can be upto half cup, but if you want less dal then add only 1/3 cup.
  • You want the pongal to be a little runny then add a little more water when cooking dal or oats
  • You can pressure cook dal and oats together but I wont recommend as dal takes more time and oats gets cooked very quickly resulting in a gooey pongal.
  • Serve hot , pongal generally wont be great if its not hot.



With Love,

No comments:

Post a Comment