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Monday, 8 January 2018

Oats Pongal - South Indian Style


           Pongal is a traditional South Indian breakfast, popular in Tamil Nadu. This dish can be termed as a North Indian Khichdi. It is very easy and simple to make. I gave a slight twist to the original recipe by adding oats instead of rice for a healthier version. It tastes best with any pickle or some gunpowder sprinkled over it. It also goes well with coconut chutney and sambar.





  • 1/2 cup oats, dry roasted
  • 1/2 cup moong dal (split green gram), dry roasted
  • 2-3 tbsp. oil
  • 1-2 whole dry red chilies, broken
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal
  • 1 tbsp. chana dal
  • 1 sprig curry leaves
  • 1 tsp. grated ginger
  • 1/2 tsp. whole peppercorns
  • 10-15 cashew nuts
  • salt to taste
  • 2 tbsp. ghee
  • few cashew nuts to garnish



          Soak the dal for 2-3 hours. Pressure cook the dal and oats in 3 cups water for 10 minutes on a low flame after  the first whistle. It should be soft and mushy.

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, chana dal, curry leaves, ginger, peppercorns and cashew nuts.

          Saute for a few seconds till the dals and the cashew nuts changes colour. Pour this tempering over the cooked oats-dal mix along with salt. Give it a stir.

          While serving, drizzle some ghee over it and garnish with the roasted cashew nuts. Serve with coconut chutney and sambar. It also goes well with pickle and a sprinkle of some gunpowder.















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