Ingredients :
oats – 1/2 cup (I used quaker) and fry it without oil
Moong Dal – 1/4 cup fry it without oil
Cashews – 5 broken
Water – 3/4 – 1 cup
Ghee – 1 tsp
Salt – to taste
To temper:
Oil – 1 tsp
Pepper – 1/2 tsp (whole or crushed roughly)
Curry Leaves – few
Green Chillies – 1
Ginger – 1/2 tsp chopped finely
Hing – 1/8 tsp
Whole Zeera -1/2tsp
Add 1/4 tsp Zeera powder and pepper powder too
Pressure cook moong dal along with 3/4 cup of water for 4-5 whistles .
Pour Ghee and fry the cashews until golden brown and keep it ready.
In a pan heat oil – add the items under ‘to temper’ let it splutter
Then add water and let it boil, add oats and mashed dal together, mix well and let it cook for 2-3 mins.
Once oats is cooked and it reaches a semi thick consistency, add the fried cashews, give a quick stir and switch off.
Serve hot with a drizzle of ghee on top along with chutney and sambar.
Notes:
Adjust water according to the consistency you like your pongal to be
You can try the same with Quinoa /Varagu rice too instead of Oats. but quinoa and varaghu rice should be pressure cooked along with the dal