Oats Pongal

I have always been on a constant search to use Oats other than the ordinary porridge.  Turning traditional south indian breakfasts into healthy ones with Oats sounds a good option.  But other than idly and dosa, Pongal is also another option.  But since the consistency of Pongal is also like a porridge, except it tastes  better with Rice.  So, I was always hesitant to try this.  But I came across this Oats Pongal in Gita's Kitchen.  The method she follows help us to control the consistency.  The pongal tasted wonder.  Thank you Gita for this wonderful recipe.  I have noted down the recipe again in this online cook book of mine

Ingredients

• Oats - 1 cup (I used Quaker)
• Moong Dhal - 1/2 cup
• Pepper corn - 1 tbsp
• Cumin seeds - 1 tbsp
• Ginger - 1" piece, finely chopped
• Green Chilli - 1, slit lengthwise (optional)
• Oil - 1 tbsp
• Salt to taste

Method

Wash the Moong Dhal and add about twice the amount of water.  Add the finely chopped ginger, slit green chilli and salt to taste.  Close the lid and pressure cook till dhal becomes mushy.  Let the pressure subside and discard the green chilli.  

In a small pan, add the oil and sputter some cumin seeds and pepper corns.  Add this to the above vessel with Dhal.  To this add about 1.5 to 2 cups of water if no water is remaining.  Add the Oats and turn on the heat.  Keep stirring so that it doesn't get burnt at the bottom.  In a  couple of minutes it gets cooked.  

Serve hot with Sambar or Chutney

I am sending this recipe to the Pongal Feast event being hosted by Kurinji at Kurinji Kathambam.