Oats Pongal Recipe | Oats Breakfast Recipes
Ven Pongal is one of the popular Breakfast recipe in TamilNadu. This version of Ven Pongal is made with oats instead of rice. A quick and easy to make Pongal. Serve with Coconut Chutney or any chutney of your choice and relish!
Servings: 3 people
Calories: 200kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- ½ Cup Oats 1 Cup - 250ml. I used quick oats.
- ¼ Cup Moong dal
- 2 Cups Water
- 1 teaspoon Salt Adjust As Needed
- 2 tablespoon Ghee
- 1 teaspoon Ginger Grated
- a Pinch Turmeric Powder
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Peppercorns
- 1 tablespoon Cashews
- 1 teaspoon Cumin Seeds
- 1 Pinch Asafoetida (Asafetida / Hing)
- Few Curry leaves
- 1 teaspoon Pepper Powder
Instructions
Cooking Dal
- Heat a pan. Add moong dal and dry roast the dal till light brown.
- Take the roasted dal in a vessel. Add a pinch of turmeric and pressure cook the dal for about 4 whistles. Once the dal is cooked, mash it well and set aside
Roasting Oats
- Heat a pan. Add oats and dry roast the oats for about 2 mins
Cooking Pongal
- Heat ghee in a pan. Add cashews and fry till golden brown. Set this cashews aside
- In the same pan, add peppercorns and fry till it starts to sputter. Add cumin seeds and allow it to sputter
- Next, add asafoetida, curry leaves pepper powder and give a good mix
- Add 2 cups of water to the pan. Add the necessary salt to the water. Bring it to boil
- Add Oats and cooked moong dal to the boiling water. Keep the flame in medium. Cover and cook till the oats are completely cooked
- Once the oats is completely cooked, add roasted cashews and give a mix. Also add ghee and grated ginger. Give a good mix
Serving Time!
- Serve the delicious Oats Pongal with Coconut Chutney and relish this healthy breakfast!
Video
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g