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.