Rava - Oats Pongal
Venn Pongal also known as Khara Pongal is an easy and healthy South Indian savoury dish made with dal and rice… served for breakfast with sambar and coconut chutney. Here I have used semolina and oats instead of rice.
- Prep time
- Cooking time
|Moong Dal||1/2 cup/s|
|Grated Ginger||1 teaspoon/s (tsp)|
|Curry leaves||2 sprig|
|Green chillies chopped||2 teaspoon/s (tsp)|
|Dried red chillies||2 piece/s|
|Cumin seeds||1/2 teaspoon/s (tsp)|
|Pepper corn||1/2 teaspoon/s (tsp)|
|Broken Cashews||1 handful|
|Ghee||3 tablespoon/s (tbsp)|
Take a pressure cooker, add the Moong Dal and dry roast the Dal until a roasted aroma release, don’t over roast the dal.
Add water and wash the 2 to 3 times, Add water and boil the Dal, the dal should remain whole but cooked…switch of the flame and keep the dal aside.
Take another pot, add 1 1/2 tbsp ghee, add cumin seeds, let it crackle, add the cashew nuts, fry until light brown in colour.
Add the whole red chillies, pepper corns, curry leaves, ginger and green chillies, sauté for a minute.
Add the semolina and oats, stir all ingredients together for a minute.
Add salt, continue to fry all the ingredients until light brown in colour.
Add 2 cups water gradually and stir all the ingredients on low flame until the water has reduced.
Add the dal and continue to stir, add the remaining ghee and stir, once done switch of the flame.
Serve the Pongal hot with coconut chutney.