- Oats – 1 cup
- Yellow split moong dal – 1/2 cup
- Salt – 1/2 tsp
- Ghee/oil – 1 tbsp
- Oil – 2 tbsp
- Ginger – a small piece
- Cumin seeds – 1 tsp
- Black pepper pods – 1 tsp
- Curry leaves – 2 sprigs
- Hing – 1/2 tsp
- Cashew nuts – 1 tbsp (optional)
- Wash and rinse the yellow split moong dal.
- In a pressure cooker, cook the moong dal with 3/4 cup of water for 3-4 minutes in low after after 1 whistle in high flame. Let the pressure escape by itself. Keep it aside.
- Meanwhile, heat oil/ghee in a kadai.
- Add the oats and saute it for 1 minute in low flame.
- Next add around 3/4 cup of water and cook it for 3-4 minutes. Keep stirring at regular interval to avoid burning.
- Now add salt and cooked moong dal to the oats and stir it gently.
- Finally add the tempering to it. Close the kadai and allow it to cook for 2-3 minutes in low flame.
- Serve hot pongal with coconut chutney or sambhar.
- Heat oil/ghee in a kadai.
- Add cumin seeds, pepper pods, finely chopped ginger, curry leaves, hing and cashew nuts to it.
- Tempering for oats ven pongal is ready.
- Moong dal can be cooked in a pan also.
- Ghee gives additional flavor to the oats ven pongal.
- Cumin seeds and black pepper pods can be crushed and used instead of whole cumin seeds and pepper pods.