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Oats ven pongal is a deliciously healthy twist on the classic Ven Pongal. Also being diabetic friendly, this is a delicious dish for brunch or breakfast

Oats Ven Pongal | How to make Oats Pongal

Kalyani
Oats ven pongal is a deliciously healthy twist on the classic Ven Pongal. Also being diabetic friendly, this is a delicious dish for brunch or breakfast 
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Soaking time 20 minutes
Course Breakfast, Brunch, Light Dinner
Cuisine Fusion, South Indian
Servings 3 servings

Equipment

  • Pressure Cooker Sub with Open Pot / Instant Pot, see Notes
  • Thick Bottomed Pan

Ingredients
  

  • 1/2 cup split green gram Moong Dal
  • 3/4 cup Oats I used quick rolled Oats, but steel cut oats works best
  • 1.5 tsp Salt or to taste
  • 1 TBSP Oil any neutral oil
  • 2 TBSP Ghee
  • 1/2 tsp Turmeric
  • 1 sprig Curry leaves
  • 1 tsp Cumin Seeds jeera
  • 1/2 tsp Whole Black Pepper
  • 1 tsp Ginger grated
  • 1/4 tsp Asafoetida Hing, skip for GF
  • 2 Chillies dry red preferred
  • Green / Red chillies - 2 nos

Instructions
 

  • In a dry pan, roast Oats till it turns slightly crispy but doesn't 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.
  • Soak the roasted ingredients in warm water for 10-15 mins.
  • Add 2 - 2.5 cups of water and pressure cook the Oats-Moong Dal mixture with a pinch of salt & turmeric for 2 whistles.
  • When the pressure cools down, heat ghee.
  • In a small tadka pan, add ghee, cumin, curry leaves, grated ginger, asafoetida, chillies and saute for a minute.
  • 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 Chutney or Kuzhambu

Notes

Tips and Tricks for the best Oats Pongal
  1. Oats needs to be dry roasted, else will become mushy. 
  2. If using steel cuts oats, soak for a longer period or cook separately and add to the cooked moong dal
  3. If cooking the pongal in a rice cooker or Instant Pot, 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. 
  4. 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 :)
Keyword Diabetic Friendly, Khara Pongal, Margazhi Pongal, Oats Pongal, Oats Recipes, Pongal, Pongal Varieties
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