Oats Venpongal

Tasty Oats Venpongal

One more Oats item
Oats Venpongal
Plain oats. -- 3/4th cup
Yellow moong dhal --1/4 cup
Cashew nuts -- 15 pieces
Ghee --- 4 teaspoon
Oil -- 2 tsp
Curry leaves a handful
Jeera pepper granules one tsp
Salt to taste

Pressure cook moong dhal with liberal water and keep
Take a non stick tawa, pour two tsp of ghee, add cashew nuts, jeera pepper granules, ginger powder(optional),half tsp asafoetida powder, then add oats and roast for 2 minutes.
Then add the cooked moong dhal with salt and mash them well and add half a tumbler of boiling water for the oats to get cooked well. Cover the tawa, keeping the fire low so that oats will get cooked soft. If it is thick add some more water. You should always add hot water.The water absorption depends on the quality of oats you use.
Add the remaining two tsp of ghee and oil and stir well and eat hot.
As oats is sticky, the pongal needs a liberal use of ghee and oil.
It will be sticky only if you eat with hand, if you use spoon to eat, you may not mind the stickiness as you consume less of ghee and oil. But any pongal will taste good only if you are generous with ghee and oil.

Like ·  · Share