Oats Ven Pongal – South Indian Recipe

Oats Ven Pongal Recipe

The Oats Ven Pongal Recipe is a simple, wholesome and full of flavor dish that is very quick and easy to make. The Oats Pongal is made very similar to the traditional Rice Ven Pongal, except that the cooking time is reduced. Surprisingly, the addition of oats did not change the taste of the Pongal and it still remained to be creamy and full of flavors from the ghee, ginger and black pepper.

Cooking time
30 min
Preparation time
5 min
Serves
3
4
4
3

foodie_meter

44

Fit Foodie Recipe Score

25

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since rice has been replaced with oats which has more fiber and is a good source of protein

Ingredients

  • 1 tablespoon Saffola Oil
  • 1/2 cup yellow split moong dal
  • Salt to taste
  • 1 cup Saffola Oats
  • 1 tablespoon ghee

 

For Seasoning

 

  • 1/2 Saffola teaspoon oil
  • 2 tablespoons of cashew nuts, quartered
  • An inch piece of ginger
  • 1/8 teaspoon hing
  • 1 teaspoon of black pepper, coarsely pounded
  • 1 sprig of curry leaves

How to make Oats Ven Pongal

  • To begin making the Oats Ven Pongal recipe, we will first cook the yellow split moong dal. Use a pressure cooker to cook the moong dal
  • Rinse the moong dal under water and place it in the pressure cooker. Add 3/4 cup of water and cook the moong dal, cover the pan, place the weight on and until you hear one whistle
  • After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside
  • Next step, roast and cook the oats. Heat a tablespoon of ghee in a heavy bottomed pan on medium heat. Add the oats and saute on medium heat until the oats get lightly toasted
  • Add in 3/4 cup of water and cook the oats. This will take about 3 to 4 minutes. Keep stirring continuously until the oats are cooked
  • Once the oats are cooked, stir in the cooked moong dal and add some salt to taste. Cover the pan and keep the heat on low, proceed to prepare the seasoning
  • To make the seasoning for the Oats Ven Pongal, heat 2 tablespoons of ghee on medium heat. Add the cashew nuts and allow it to roast until golden brown
  • The cashew nuts will start changing it's color, add the ginger, pepper, curry leaves and hing and give the mixture a stir for a few seconds. Turn off the heat
  • In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine
  • Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner

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Comments

Prefect

Prefect

Aug 05, 2015

4
Average: 4 (1 vote)
3

Do I have to cook the moong dal separate...

Do I have to cook the moong dal separately? Does it matter if I put the tadka in the pressure cooker and cook both the oats and daal together?

Apr 01, 2015

4
Average: 4 (1 vote)
3

Healthy food

Healthy food

Mar 28, 2015

4
Average: 4 (1 vote)
3
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