Oats Pongal – Breakfast Recipe
Most of us love indulging in our favourite festival foods – I mean, what else are festivals for?! But soon after, we tend to regret overeating when the excess calories start showing up. Well don’t worry! This festive season, we bring you a mouthwatering Pongal recipe that’s low in calories and great for your health!
Oats is a popular grain with several health benefits and is also easy-to-make. It is said the fibres and nutrients found in oats help lower cholesterol, reduce high blood pressure and also reduce the risk of certain types of cancers. So this year, try this healthy Pongal recipe instead for the perfect balance of flavour and health!
Prep Time: 10 mins
Cook Time: 15 mins
- Oats – 1/2 cup
- Split yellow moong dal/pasi paruppu – 1/4 cup
- Cashew nuts – 3 (break them into tiny pieces)
- Salt for taste
- Ghee -1 tsp
For the seasoning
- Ghee/ clarified butter – 2 tsp
- Ginger finely chopped – 1 tsp
- Whole black pepper – 1 tsp
- Cumins seeds/ jeera – 1 tsp
- Curry leaves – few
- Soak moong dal in warm water for 10 minutes and cook until soft.
- Fry cashew nuts in 1/2 tsp of ghee till they turn golden brown.
- Fry oats in 1/2 tsp of ghee for 2 minutes at a low flame.
- Cook oats in half a cup of water. Add salt to taste.
- Add boiled moong dal to oats, and cook for some more time until well-blended. Check for salt.
- Heat 2 tsp of ghee, add pepper and jeera seeds, when jeera sizzles, add ginger, curry leaves, saute for a second and pour it over the cooked oats and dal mix. Blend well.
Tip: Garnish with cashew nuts and serve hot with chutney or sambar.