Oats Pongal Recipe
Adapted from a Telugu TV show
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 1-2
Make Ahead Notes: On busy days, I cook the mung dal ahead of time and store in the refrigerator in an air tight container. This simple prep cut downs the cook time by more than half.
Optional Mix-ins: To boost the flavor of this
simple recipe, you can add fried nuts such as cashews, peanuts, all kinds of fresh/frozen vegetables and chopped
greens like spinach, kale etc.
Ingredients:
1/2 cup split mung dal
1 cup rolled oats
1/8 tsp turmeric
1-2 tsp ghee (or oil)
1 tsp whole black peppercorns
1 tsp cumin seeds (jeera)
2 tsp grated ginger
few curry leaves
a pinch of asafetida (hing)
1 green chilli, finely chopped (optional)
salt to taste
water
Preparation:
Pressure cook mung dal with 1.5 cups of water and turmeric for 3-4 whistles. Let the pressure subside naturally. Alternatively, cook the dal on stovetop on medium heat until it turns mushy.
In a pan, dry roast oats, stirring them often until they turn fragrant i.e for around 6-7 minutes. Add 2 cups of water, reduce to low heat and cook for 4-5 mins. Now, add cooked dal and salt. Mix everything together, cover and cook for 5 more mins.
To make the tempering, in a small pan heat ghee and add black peppercorns, cumin seeds, asafetida, ginger, green chilli and curry leaves. Once they start to sizzle in a few seconds, add to the oat-dal mixture. Give it a good stir and Serve with Tomato gotsu (recipe below), pickle or any side dish of your choice.
Tomato Gotsu Recipe
Ingredients:
4 tomatoes, chopped
1 onion, finely chopped
1 green chilli, finely chopped
1 tbsp oil
few curry leaves
1/2 tsp mustard seeds
1/2 tsp split urad dal
1/2 tsp red chilli powder
salt to taste
1/4 tsp turmeric powder
1 tsp rice flour
Preparation:
Heat oil in a pan. Add urad dal and mustard seeds. Once they start to splutter, add green chillies and curry leaves. Saute for 30-40 seconds.
Then add onion and cook on medium-low heat until lightly browned. Next add tomatoes and mix well. Season with turmeric powder, chilli powder and salt. Mix. Add 1 cup water and cook on high heat.
On the side, mix rice flour with 1 tbsp water till smooth. Add it to the tomato mixture and cook till thick. Serve hot with pongal, idli or dosa.
I love tomatoes and like the godthu version of tomatoes
ReplyDeleteLovely pictures Siri, I have made a version of Oats pongal and upma too. Guess the love we have for these two dishes makes us want to try different recipes..:)..
ReplyDeletevery tempting and a wonderful combo. Welcome to the CCC group. :-)
ReplyDeleteVen pongal is one dish that I've loved and made several times will have to try this healthier oats version
ReplyDeleteThis is one of our family favorite, even both my kids love it. Your clicks are very inviting Siri.
ReplyDelete