January 25, 2012

Oats Pongal with Moong Dal | Oats & split green gram Pongal | Diabetic friendly dish

Dals or lentils is the basis of most vegetarian meals - be it as a side dish or kebabs or Cheelas (crepes) or even most breakfast menus. Today is one such healthy option for breakfast made with Oats & Moong dal. Given a choice to choose between all dals & lentils I use in my kitchen, it would surely be Moong Dal (or split green gram). I find it most versatile, light to digest and also easy to cook, and lends itself into many different dishes across course. Today is a take on the popular South Indian breakfast- Pongal and its a twist with a healthy addition of Oats. Quick and healthy, am sure you would also enjoy this. I served this with Katrikkai Pachadi (Brinjal Raitha) and it was a total sellout. Am sure this would be one more variant of Pongal along with Rava Pongal & Ven Pongal to the breakfast menu.

Sending this to Blogging Marathon -Day 3. Also to MLLA # 43, hosted by Chez Cayenne, event by SusanVardhini’s New UCooking Challenge – Tamilnadu by Vidhya

Do check my fellow marathoners here

Prep time : 10 mins. Cook time : 20 mins. Serves : 2
  • Moong Dal - 1/2 cup
  • Oats - 3/4 cup (I used quick rolled Oats)
  • Salt - to taste
  • Oil - 1 TBSP
  • Ghee - 1 TBSP
  • Turmeric - 1/2 tsp
  • Tempering : Curry leaves, Cumin Seeds, Grated Ginger, Asafoetida
  • Green / Red chillies - 2 nos.
1) In a dry pan, roast Oats till it turns slightly crispy but doesnt burn. Add 1 TBSP of oil and fry the moong dal (split green gram) till it gives out a nice aroma. Transfer & mix both in a cooking bowl and cool.
2) Add 2 - 2.5 cups of water and pressure cook the Oats-Moong Dal mixture with a pinch of salt & turmeric for 3 whistles.
3) When the pressure cools down, heat ghee. Add cumin, curry leaves, grated ginger, asafoetida, chillies and saute for a minute.
4) Transfer the cooked Pongal to a serving dish. Adjust salt and pour the prepared tempering on the pongal. Mix just once and serve hot with some ghee and any raitha.

1) Oats needs to be dry roasted, else will become mushy. 
2) If cooking the pongal in a rice cooker, add lesser water but soak the moong dal for 10 minutes in warm water before using.  Do not over mix the pongal else it will turn to a paste. 
3) For the tempering, you may also add some black pepper corns, but I avoided it as its quite an effort to locate them during rushed morning breakfast time :)


  1. yummy and healthy. lovely pic

  2. Liked the addition of oats to make it a healthier dish..honetsly there's so much that one can do with lentils, its amazing!

  3. Delicious Pongal Kalyani,Healthy version...too gud recipe.

  4. Drooling over the bowl of pongal.. Delicious & healthy!

  5. Delicious and healthy looking pongal...

  6. Wat a healthy and super tempting delicious pongal..love it.

  7. ooh tht's a healthy bowl , I would love to lay my hands on- Yummy

  8. They look delicious..Totally YUMMY


  9. Delicious pongal. Adding oats makes it more healthy.

  10. would never have thought of eaten oats in savory dishes before this BM. would only eat for breakfast and in baked goods - bread, muffins, etc.

  11. Looks very colorful and yummy besides being healthy.

  12. healthy and yumm...thats what i call - healthy comfort food...

  13. Great time to see this blog. Club FlyersAnd Wholesale Printing

  14. That is one healthy bowl of pongal..

  15. super clicks Kalyani...for a minute I bypassed the recipe:)..but its a real healthy one...good one...

  16. Pongal with oats looks healthy and thx Kalyani for linking to the event.

  17. What a lovely recipe! I just love pongal so much, I think this is the healthy way to try the pongal!
    Thanks for linking to my recipe! Keep rocking with more dear...

  18. Oats Pongal looks awesome and healthy!

  19. Kalyani , u come up with such innovative recipes!!

  20. yummy and innovative recipe with oats.


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