Oats Pongal

My first post of this year and hopefully I will blog more, photograph more and eat less. Wishful thinking or new year resolve? ๐Ÿ˜‰

Oats Pongal

Oats Pongal

Now Oats Pongal seems like an apt recipe to start your year with. While embarking on something new or long, usually the zeal is fresh, spirits high and your resolutions loud and clear. It’s the time of the year when you will exercise, because you just resolved to, you will watch what you eat because you just drew up that cheeky crazy diet plan to be diligently followed from January 2nd. It’s the time of the year when you do things that you want to do the entire year but really don’t do it ๐Ÿ™‚

So while you’re still on that rickety I-will-follow-all-my-resolutions ride, try this wonderful totally healthier version of the humble rice pongal made with oats and moong dal. Oooh so warm and comforting to hold a bowl full of this on a nice cold winter morning.

Skip the rice and use your oats

Skip the rice and use your oats

I am not fond of oatmeal. We Indians, usually like to kick start our day with something savoury… give us idlis, dosas, poha, upma, sandwich and we lick our plates clean and head out smiley and strong! Try putting sweet porridge in front of us and we crinkle our noses and take an hour to finish that bowl. But Oats has to be adopted. Its good, Its heart healthy, It watches your weight…ring in my ear persistently, and I find ways to make this grain savoury ๐Ÿ™‚

Pongal is a warm mushy South Indian rice dish, seasoned with black peppercorns, cumin and a bit of asafoetida. This version, skips the rice and substitutes it with oats. So those who have given the rice a miss, this meal is tasty, filling and totally guilt free!

A big bowl fills up all

A big bowl fills up all

The Recipe:


1/2 cup yellow split moong dal
3/4 cup quick cooking oats (I used Quakers)
salt and 1/4 tsp turmeric powder
water – 5/6 cups


1 tsp ghee or butter
5/6 chopped cashewnuts
3 curry leaves
1 green chili, slit – optional
6-7 whole peppercorns
1/4 tsp cumin seeds
a pinch of asafoetida

Garnish – 1/2 tsp each of coriander leaves and grated coconut


Wash and soak moong dal for an hour or so. If you don’t have time to soak, use as it is.

In a wide pan, dry roast the oats for 4 minutes. Once done, remove and keep aside. Remove all the water from the dal, in the same pan, roast the soaked moong dal for a couple of minutes.

Now, in a heavy bottomed sauce pan, boil the dal with 3 cups of water, season with turmeric and salt. Cook till mushy. At this stage add oats along with 1 cup water. Cook till the oats and moong dal mix and come together. Add more water as per your desired consistency. Give it a boil or two and switch of the flame and keep the pan covered.

For the tempering, heat ghee, roast cashews till they turn golden. Keep aside. Then crackle cumin, add asafoetida, add curry leaves, green chilies, pepper corns. Saute for a minute. Pour this tempering on the pongal. Garnish with chopped coriander leaves and grated coconut.

Serve with curd or green chutney or raita.

Break your fast with a big bowl

Break your fast with a big bowl

Note: Oats absorb a lot of water and tend to thicken quickly. For soft mushy pongal, add water in intervals and check for consistency.

Note: Feel free to add chopped vegetables like spinach, peas, carrot. You can add the vegetables after cooking the moong dal and before throwing in the oats.

Healthy eating

Healthy eating

Wishing you a very Happy New Year! Hope you get all that you wish for ๐Ÿ™‚


9 thoughts on “Oats Pongal

  1. The South Indian in me cringes at the thought of Oats Pongal. All I could think was รคt least she used ghee!” ๐Ÿ˜›

    As a pragmatist, I know your recipe is better than the traditional rice based one. I so so agree with your sentiment about sweet oats porridge. That is why I eat a savoury version with buttermilk. ๐Ÿ™‚

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