Oats Pongal

Oats Pongal  -  Poornima Porchelvan

Ingredients:Oats -1 cup
Moong dhal - ½ cup
Turmeric powder - ¼ tsp
Water - 1 ½ - 2 cups
Salt - to taste
To Temper:
Black pepper -1 tsp
Cumin seeds -1 tspCurry leaves- 1 sprig
Cashew nuts - 8 to 10 pieces (broken into small pieces)
Ginger - 2 tsp (finely chopped)
Green chilli – 1 (finely chopped)
Oil - 2 tsp
Ghee – 1 to 2 tsp
Directions:
Wash and pressure cook dhal with turmeric powder until soft. Keep aside.
Take a pan; dry roast the oats for 3 to 4 minutes and keep aside.
Add oil and ghee in a pan and temper with cumin seeds, pepper, curry leaves, chopped ginger, chopped green chilies and cashew nuts. 
Now add about a cup of water and salt; allow to boil.
When it starts boiling, add the roasted oats and cooked dhal stirring continuously; reduce the flame to medium. 
Cover the pan and cook oats till water is absorbed or till it reaches desired consistency.
Serve hot with Coconut chutney and Sambar.

Notes:
Adjust the water level according to the desired consistency.
Diabetic and those who prefer a low fat diet may avoid ghee and cashew nuts.