Pongal is a traditional South Indian breakfast prepared out of rice and split moong dal into a porridge consistency and then a tempering added to it. This dish can be termed as a North Indian Khichdi. You can add any greens or veggies to it if desired. 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 coconut chutney, idli podi, pickle or papad as accompaniment. So check out the step by step pictorial recipe to prepare this wholesome delicacy.
- 1 cup oats, dry roasted
- 1/2 cup moong dal (split green gram), dry roasted
- salt to taste
- 2 tbsp. ghee
- 1-2 whole dry red chilies
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal
- 1 tbsp. chana dal
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 1-2 green chilies
- 1 tsp. ginger, chopped
- 1/2 tsp. whole peppercorns
- 10-15 cashew nuts
Soak the dal for 2-3 hours. Pressure cook the dal, oats and salt in 3 cups water for 4-5 whistles. It should be soft and mushy.
Heat ghee in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, chana dal, asafoetida, green chilies, curry leaves, ginger, peppercorns and cashew nuts.
Sauté for a few seconds till the dals and the cashew nuts changes colour. Switch off the flame and pour this tempering over the cooked oats-dal mix. Give it a stir.
Serve it hot with coconut chutney, idli podi, pickle or papad as accompaniment for a nice healthy and a wholesome breakfast.
Pressure cook dal, oats & salt in 3 cups water for 4-5 whistles.
Heat ghee & temper with mustard seeds & dry red chilies. Then add urad dal,
chana dal, asafoetida, green chilies, curry leaves, ginger, peppercorns &
cashew nuts. Sauté for a few seconds.
chana dal, asafoetida, green chilies, curry leaves, ginger, peppercorns &
cashew nuts. Sauté for a few seconds.
Pour this tempering over the cooked oats-dal mix. Give it a stir.
Serve with coconut chutney, idli podi, pickle or papad.
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