Oats Pongal is a savory porridge made with oats and moong dal. This Oats Ven Pongal is easy to make, nutritious and packed with flavor. One pot dish which can be made both in the instant pot and stove top.
About this recipe
Oats Pongal recipe is very similar to the traditional Ven pongal, we just replace rice with oats. Old fashioned oats and yellow moong dal are cooked in a tempering of mustard, cumin, cashew, green chili, pepper corns and asafoetida.
This Soft, creamy and melt in the mouth pongal can be enjoyed for both breakfast and dinner. Serve it with gojju, chutney or pickle and devour this healthy comforting dish.
You will love this Oats Pongal
- a wonderful way of incorporating oats in Indian diet
- easy one pot dish made with fiber rich oats
- can be enjoyed for breakfast or dinner
- tastes as good as Ven Pongal
Ingredients:
How to make Oats Pongal?
1 & 2 – Turn on the instant pot to saute mode and add the ghee. Once the ghee gets hot add cashew and fry till pale brown. Remove and set a side for later.
3 – Then add cumin seeds, green chili, ginger, curry leaves and crushed ( or whole) black pepper corns. Saute for 30 seconds.
4 – Add the oats, yellow moong dal and hing and saute for a minute.
5 – Cancel the saute mode, add salt, turmeric powder and water. Give a mix.
6 –Close the lid with the vent in the sealing position. Press pressure cooker mode and adjust the time to 8 minutes.
7 & 8- Once the pot beeps, wait for the pressure to release naturally.
Give a mix, taste and adjust the salt. Top it with the reserved cashew and enjoy oats pongal piping hot.
Serving Suggestions:
Serve the Oats Pongal with coconut chutney and sweet, tangy and spicy gojju.
Pro Tips-
Old fashioned oats works best in this recipe.
Use ghee to make the pongal extra tasty.
A pinch of turmeric gives a beautiful pale yellow color to the pongal.
FAQ’s –
Skip ghee and use oil.
Old fashioned oats work well in this recipe.
Split green moong dal can be used.
More Pongal Recipes –
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Instant Pot Oats Pongal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 cup old fashioned oats
- ½ cup yellow moong dal
- 1 green chili, slit
- ½ inch ginger, finely chopped
- 1 tablespoon cashew
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns, crushed
- ⅛ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder (optional)
- 1 sprig curry leaves
- 2 tablespoon ghee use oil to make it vegan
- 4 cups water
Instructions
Instant Pot method –
- Turn on the instant pot to saute mode and add the ghee. Once the ghee gets hot add cashew and fry till pale brown. Remove and set a side for later.
- Then add cumin seeds, green chili, ginger, curry leaves and crushed ( or whole) black pepper corns. Saute for 30 seconds.
- Add the oats, yellow moong dal and hing and saute for a minute ( not more than that)
- Cancel the saute mode, add salt, turmeric powder and water. Give a mix.
- Close the lid with the vent in the sealing position. Press pressure cooker mode and adjust the time to 8 minutes.
- Once the pot beeps, wait for the pressure to release naturally.
- Give a mix, taste and adjust the salt. Drizzle some ghee and top it with the reserved cashew and enjoy oats pongal piping hot.
Pressure Cooker Method –
- Heat the pressure cooker and add the ghee. Once the ghee gets hot add cashew and fry till pale brown. Remove and set a side for later.
- Add cumin seeds, green chili, ginger, curry leaves and crushed ( or whole) black pepper corns. Saute for 30 seconds.
- Add the oats, yellow moong dal and hing and saute for a minute.
- Add salt, turmeric powder and water. Give a mix.
- Close the pressure cooker lid and place the whistle. Pressure cook on medium flame for two whistles.
- Release the pressure naturally and top it with fried cashew.
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