Oats Pongal is a hearty and delicious alternative to pongal prepared with rice. It is just as easy to prepare especially using a pressure cooker as the traditional pongal. What could be better than combining two ingredients rich in heart-healthy fiber? Both oats and mung dal are rich sources of fiber and the combination of oats and dal provides a hearty rib-sticking meal.
4 Hearty servings
1 cup yellow Mung dal
1 cup Steel-cut Oats
1 tsp Sea Salt or to taste
1/2 tsp Turmeric
1 Tbsp Cumin Seeds
1 tsp Whole Black Pepper, or to taste
1 Tsp Ghee or oil
Toast the dal in a dry skillet until slightly golden and fragrant. Transfer to a plate and let cool.
Rinse the toasted dal well and drain in a sieve.
Toast the oats in the dry skillet lightly.
Place the oats, rinsed mung dal, salt and the turmeric in a 3 quart pan with 6 cups of water and bring to a boil.
Reduce heat and simmer gently for 30 - 40 minutes or until soft. Stir occasionally to make sure the bottom does not burn. Cover and set aside for 10 minutes.
Coarsely grind the cumin seeds and pepper together.
Heat the ghee in a small pan and add the ground spices and cook until fragrant.
Pour the spiced ghee into the pongal, mix well and serve hot.
Pongal is wonderful just as is but any accompaniments such as raita, chutneys, curries, etc are welcome additions. Enjoy!