Click here for Marathi version of recipe.
Pongal for me was a festival equivalent to Sankrant until I came to US. After coming here I came to know about the pongal that you can eat. I had it at various friend's places and fell in love with this simple food. I like pongal much more than simple moogdaal khichadi. The flavors just blend perfectly together. Ever since I learned to make it, I have made it with various ingredients - white rice+yellow moong daal, brown rice+green split moong, quinoa+rice+moong daal. And I like all the versions equally. I just like the warm feeling of porridge like pongal when I eat.
Recently I fell in love with steel cut oats. But it was not by choice. One of my colleague gave me a full pack of these oats as her kids did not like the taste and she did not have time to look for various other alternatives to consume those. Around the same time, I asked my husband to get pack of rolled oats for me. He accidentally got me a full pack of steel cut oats. I kept on thinking of returning the one we bought but always forgot the pack at home! Then I thought may be some 'authorities' somewhere are trying to tell me to eat those steel cut oats!! So I listened and decided to give it a try. And I am liking it so far. I cook my oats in pressure cooker just as we cook rice. I am not a big fan of eating sweet stuff for breakfast so I make flax seed chutney and mix it with cooked oats.
Few weeks ago I wanted to make pongal but was out of brown rice so decided to make it with oats instead and it turned out great. I love the oats pongal as much as I like my other versions of pongal. So here is my version of oats pongal -
1/2 cup Steel Cut Oats
1/2 cup Split Green Moong
Salt per taste
3-4 Green Chilies
10-15 Cashews
1 tsp Urad Daal
1 tsp Cumin seeds
1 tsp Chopped Ginger
3-4 Crushed Black Peppers (Or 1/4 tsp freshly ground black pepper)
Water as needed
Preparation -
Mix split moong and oats, wash thoroughly until the husk is removed from the oats.
Add 2 to 2.5 cups of water, one tsp salt and cook in the pressure cooker for 20 minutes on medium heat.
Let the pressure cooker cool down.
Heat oil in a thick bottom kadhai. Add cumin seeds, chopped green chilies and curry leaves. Fry for few minutes.
Now add urad daal and cashews, fry until golden brown.
Now add black pepper and ginger, fry just for a minute.
Mash cooked oats and daal mixture and add to the tempering. Mix well.
Add water if needed. Consistency should be very mushy.
Add salt per taste, mix well and cover. Lower the heat and let it cook for 3-4 minutes.
Enjoy warm oats pongal with pickle, chutney or just as is.
Tips -
Pongal for me was a festival equivalent to Sankrant until I came to US. After coming here I came to know about the pongal that you can eat. I had it at various friend's places and fell in love with this simple food. I like pongal much more than simple moogdaal khichadi. The flavors just blend perfectly together. Ever since I learned to make it, I have made it with various ingredients - white rice+yellow moong daal, brown rice+green split moong, quinoa+rice+moong daal. And I like all the versions equally. I just like the warm feeling of porridge like pongal when I eat.
Recently I fell in love with steel cut oats. But it was not by choice. One of my colleague gave me a full pack of these oats as her kids did not like the taste and she did not have time to look for various other alternatives to consume those. Around the same time, I asked my husband to get pack of rolled oats for me. He accidentally got me a full pack of steel cut oats. I kept on thinking of returning the one we bought but always forgot the pack at home! Then I thought may be some 'authorities' somewhere are trying to tell me to eat those steel cut oats!! So I listened and decided to give it a try. And I am liking it so far. I cook my oats in pressure cooker just as we cook rice. I am not a big fan of eating sweet stuff for breakfast so I make flax seed chutney and mix it with cooked oats.
Few weeks ago I wanted to make pongal but was out of brown rice so decided to make it with oats instead and it turned out great. I love the oats pongal as much as I like my other versions of pongal. So here is my version of oats pongal -
1/2 cup Steel Cut Oats
1/2 cup Split Green Moong
Salt per taste
3-4 Green Chilies
10-15 Cashews
1 tsp Urad Daal
1 tsp Cumin seeds
1 tsp Chopped Ginger
3-4 Crushed Black Peppers (Or 1/4 tsp freshly ground black pepper)
Water as needed
Preparation -
Mix split moong and oats, wash thoroughly until the husk is removed from the oats.
Add 2 to 2.5 cups of water, one tsp salt and cook in the pressure cooker for 20 minutes on medium heat.
Let the pressure cooker cool down.
Heat oil in a thick bottom kadhai. Add cumin seeds, chopped green chilies and curry leaves. Fry for few minutes.
Now add urad daal and cashews, fry until golden brown.
Now add black pepper and ginger, fry just for a minute.
Mash cooked oats and daal mixture and add to the tempering. Mix well.
Add water if needed. Consistency should be very mushy.
Add salt per taste, mix well and cover. Lower the heat and let it cook for 3-4 minutes.
Enjoy warm oats pongal with pickle, chutney or just as is.
Tips -
- You can use quick cooking oats but adjust cooking time accordingly.
- Equal portions or rice, oats and moong daal tastes great too.
