Directions

• Take a pressure pan and dry roast Moong dal for 2 minutes.
• Now add water and pressure cook dal for about 4 whistles.
• Mash dal and keep it aside.
• Heat a pan and dry roast oats for about 2 minutes and keep it aside.
• In the same pan, add 1 tablespoon ghee, add cashews and fry till slight brown. Keep the cashews aside.
• In the same pan, add black whole pepper and jeera, let it splutter.
• Now add hing powder and curry leaves and mix well.
• Add 3 cups of water and salt to the pan and let water boil for 2 minutes.
• Add roasted oats to the boiled water and cook for a minute.
• Now add mashed moong dal and mix well.
• Cover and cook on low heat for 3 to 4 minutes till oats and dal gets well cooked.
• Add 1 tablespoon ghee and grated ginger and mix it well.
• Add roasted cashews.
• Serve oats pongal with coconut chutney or tomato chutney.