Dals or lentilsis the basis of most vegetarian meals – be it as a side dish or kebabsor 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.
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 🙂