Oats Ven Pongal Recipe
Oats Ven Pongal is a delightful twist on the traditional South Indian dish, combining the health benefits of oats with the comforting flavors of moong dal and spices. This wholesome breakfast or dinner option is not only easy to prepare but also a great way to start your day with a nutritious meal. Let’s dive into this delectable recipe that serves four and is perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | 3 tablespoons |
| Instant Oats (Oatmeal) | 1 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Salt | To taste |
| Cashew nuts (quartered) | 2 tablespoons |
| Ginger (finely chopped) | 1 inch |
| Asafoetida (hing) | 1/8 teaspoon |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~6 g |
| Carbohydrates | ~28 g |
| Dietary Fiber | ~4 g |
| Total Fat | ~6 g |
| Saturated Fat | ~3 g |
| Sodium | ~100 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
-
Cook the Moong Dal:
- Begin by rinsing the yellow moong dal under cold water until the water runs clear. This removes excess starch and helps in better cooking.
- Transfer the rinsed dal to a pressure cooker, add 3/4 cup of water, and close the lid securely. Cook over medium heat until you hear one whistle, then reduce the heat to low and allow it to simmer for an additional 3 to 4 minutes.
- Once done, turn off the heat and let the pressure release naturally. This step ensures the dal is perfectly cooked and soft.
-
-
Roast and Cook the Oats:
- In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat.
- Add the instant oats and sauté them gently, stirring continuously until they turn slightly golden and aromatic. This toasting enhances the flavor of the oats.
- Pour in 3/4 cup of water, season with salt to taste, and cook the oats for about 3 to 4 minutes. Stir continuously until the oats are fully cooked and the mixture is creamy.
-
Combine Moong Dal and Oats:
- Once the oats are cooked, add the prepared moong dal to the pan. Stir well to combine all the ingredients, ensuring a smooth consistency. Cover the pan and keep the heat on low while you prepare the seasoning.
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Prepare the Seasoning:
- In a separate small pan, heat 2 tablespoons of ghee over medium heat. Add the quartered cashew nuts and sauté until they are golden brown and fragrant.
- As the cashews begin to color, add the chopped ginger, coarsely pounded black pepper, curry leaves, and asafoetida. Stir the mixture for a few seconds until the spices release their aroma. Be careful not to burn them.
-
Final Assembly:
- Pour the prepared seasoning mixture over the oats and moong dal mixture. Stir well to combine, allowing the flavors to meld beautifully.
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Serve:
- Serve the Oats Ven Pongal hot, accompanied by traditional coconut chutney and a sweet dish like Oats Sakkarai Pongal for a delightful feast, especially during the Festival of Pongal. This dish can also be enjoyed for breakfast or dinner, offering a wholesome and satisfying meal.
Conclusion
Oats Ven Pongal is not just a meal; it’s an experience that brings together the earthy flavors of South Indian cuisine with the health benefits of oats. The warm, comforting texture combined with the aromatic spices creates a dish that is both nutritious and indulgent. Perfect for any time of the day, this recipe is sure to be a hit with family and friends alike. Enjoy the process of cooking and the pleasure of sharing this delightful dish!
