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Oats Pongal | Oats Pongal Recipe | Oats Kara Pongal Recipe

Oats Pongal Recipe is a healthy wholesome breakfast option made with oats, moong dal, ginger, pepper and cumin seeds. This pongal made with oats is great alternative for oats porridge | oatmeal. Oats is high in fibre which makes a filling breakfast option or even for lunch. Enjoy this oats pongal with peanut chutney, coconut chutney or sambar. Learn how to make delicious oats pongal with step by step pictures and video.  
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 235kcal

Equipment

  • Cooking pot
  • Frying Pan

Ingredients

  • 2 cups Instant Quick Cooking Oats
  • ½ cup Yellow Split Moong Dal
  • 2 + 4 cups Water
  • 1 tsp Turmeric Powder
  • Salt to taste

For Tempering

  • 2 tbsp Ghee
  • 2 tbsp Peanuts or Cashews
  • 3 no Green chillies chopped finely
  • 1 tbsp Ginger peeled, chopped finely
  • 2 tsp Whole black pepper
  • 2 tsp Cumin Seeds
  • ½ tsp Asafoetida
  • 3 sprig Curry leaves

Instructions

  • In a cooking pot. Add in instant oats and roast them for 2 to 3 minutes until toasted. Remove it to a bowl. Dry roast moong dal for 2 to 3 minutes in the same pan till aromatic. 
  • Now cover moong dal with 2 cups of water and bring it to a boil. Cover and simmer for 15 mins until the dal is cooked. At this point the water must be dried in the dal as well. 
  • Once dal is cooked, add in 4 cups of boiling water, season with salt, turmeric powder and mix well. Once it starts to boil again, add in the roasted oats and mix well. It will start to thicken. Cover and cook for 4 to 5 minutes until oats cooked. Now turn off the heat.
  • Heat ghee in a separate pan and add peanuts, pepper, cumin, asafoetida, green chillies, ginger, curry leaves and let them sizzle and get golden.
  • Heat remaining ghee in the kadai and add mustard, channa dal, urad dal, cashews, raisans, pepper, cumin and mix well.
  • Pour this over the oats pongal and mix well. Serve with any chutney.

Video

Notes

  • Dry roasting moong dal and oats is important for the flavour and aroma. It adds a nutty aroma and also removes the gooey texture from oats.
  • Be generous with the ghee for flavour.
  • You can use rolled oats instead of instant oats.
  • Dry roasted oats can be cooled and stored in a container for easy access.
  • You can add more water, if pongal looks dry. Coconut milk can be used along with water while cooking pongal for rich taste.

Serving & Storage

Leftover oats pongal can be stored in fridge for upto 2 to 3 days. It may get thick as it sits in the fridge. But once it is heated in microwave or stove top it gets soft again. You may need to add ¼ cup of water to adjust the consistency of the pongal when heating.
Serve oats pongal hot with peanut chutney, coconut chutney, tomato chutney, onion tomato gojju and sambar.

Nutrition

Serving: 1servings | Calories: 235kcal | Carbohydrates: 31g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 168mg | Fiber: 5g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg
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