Oats Pongal

1. 1
   fry · ~5 min

   Dry roast the oats and moong dal.

   1.Heat a heavy-bottomed pan over medium heat.

   2.Add 2 cups rolled oats and dry roast for 2-3 minutes until aromatic and slightly crisp.

   3.Transfer oats to a plate and set aside.

   4.Add ¼ cup moong dal to the same pan and dry roast for 2 minutes until golden and fragrant.

   TIPStir continuously — oats and dal burn quickly.
2. 2
   temper · ~3 min

   Make the tempering.

   1.In the same pan, heat 2 tbsp ghee over medium heat.

   2.Add 1 tsp cumin seeds and let them sizzle for 30 seconds.

   3.Add ½ tsp crushed black peppercorns, stir for 10 seconds.

   4.Add 2 tbsp broken cashews and fry until golden brown.

   5.Add 1 pinch asafoetida, 10 curry leaves, 2 slit green chilies, and chopped ginger. Sauté for 30 seconds until fragrant.
3. 3
   boil · ~2 min

   Cook the oats and dal with water.

   1.Add the roasted moong dal to the pan and stir for 30 seconds.

   2.Pour in 4 cups of water and add ½ tsp salt.

   3.Bring to a rolling boil, then reduce heat to medium.

   4.Add the roasted oats and stir continuously to avoid lumps.

   TIPAdding water to hot pan can splatter — pour slowly and carefully.
4. 4
   simmer · ~7 min

   Simmer until creamy and cooked through.

   1.Cover and cook on low heat for 5-7 minutes, stirring occasionally.

   2.Cook until oats are soft and the mixture reaches a creamy, porridge-like consistency.

   3.If the pongal thickens too much, add a splash of hot water and stir well.

   TIPThe pongal will continue to thicken as it sits — aim for a slightly loose consistency when you turn off the heat.
5. 5
   garnish

   Finish with ghee and serve hot.

   Drizzle a teaspoon of extra ghee on top for the classic pongal aroma. Serve immediately in bowls while hot.

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