I love rice and moong dal pongal with lots of ghee and pepper. Replacing rice with oats in this dish was bizzare thought for me! But anyways I made my mind to try it atleast once and I tried it. It was best savoury oats breakfast on my list! Try it to believe it!
I have added some garlic in tempering which tastes like garlic chips. I have kept tempering very simple (or south-indianish!). Ghee is optional, skip it if you are on diet!
Serves two persons
1/2 cup yellow mung bean (yellow moong dal)
1 cup oats (I used quick cooking oats)
freshly crushed pepper
1 tbsp oil (You can use olive oil)
1 tsp ghee
1 tsp cumin seeds
3 garlic cloves (sliced)
1 red chilly (cut in small pieces)
few curry leaves
6-7 whole peppercorns
- Wash and soak mung bean in excess water for 20 minutes. Pressure cook them 11/2 cup water and few drops of oil till they are soft and nice.
- Allow the pressure to get released from pressure cooker. Open it and add 11/2 cup of water, oats and bring it to boil and add salt and freshly crushed pepper. Boil it for 2-3 minutes and keep stirring. Put off the heat and keep aside.
- For tempering, heat oil and ghee in a small pan. First add sliced garlic. Allow the garlic to get little brown (they should look like chips). Now add cumin ,curry leaves, peppercorns and red chilly. Mix it. After a minute or two put the heat off. Pour the tempering over oats and mung bean pongal.
- I love pongal little runny which is easy to eat but Mr. V likes it stiff and chewy. So I serve it immediately for myself and for Mr.v, I serve it after 10-15 minutes.
How to serve it?
Serve it with tangy, spicy pickle. I had it with mango ginger pickle from priya’s!
You can also serve it with spicy peanut chutney.
Serve it with simple coconut chutney or ginger tamarind chutney!