Friday, December 7, 2012,10:30 PM
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PrintOATS PONGAL
Satisfy your festival cravings with Oats Pongal- as surely you would never forget its taste! Never will your visitors forget its delicious and unforgettable taste! Be sure that from all ingredients, you won’t forget to include 200 grams of oats!
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat a pan and dry roast the moong dal until the flavour pops up and keep it aside.
- Boil water in a pan and cook the moong dal until it is tender.
- Heat the same pan and roast the oats for three minutes.
- Heat a heavy bottomed vessel, add two tablespoons of cooking ghee , add cumin seeds,pepper and curry leaves and saute for a minute.
- Now add the finely chopped ginger and saute for another minute.
- Add 500 ml. of water and bring it to boil.
- Once the water starts boiling, add the oats, turmeric powder and salt.
- Cook until the oats are tender and the water is fully absorbed.
- Turn off the heat and add the boiled moong dal.Mix well.
- Heat a pan and fry the cashew nuts with the remaining ghee till it turns golden in colour.
- Transfer the oats pongal to the serving bowl.
- Garnish with the cashew nuts and serve hot with Sambar.
INGREDIENTS
- 200 grams of Oats
- 50 grams of yellow moong dal
- 25 grams of Cashew nuts
- 10 Curry leaves
- 4 tablespoons of Cooking ghee
- 1 tablespoon of Cumin Seeds
- 1 tablespoon of Pepper
- 1 tablespoon of Ginger,finely chopped
- 1/4 teaspoon of turmeric powder
- 500 ml of water
- Salt to taste
7 comments for “Oats Pongal”
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