Oats Pongal

Ingredients

• ¾ cup (68 g) rolled oats
• ¼ cup (50 g) split yellow moong dal
• 2½ cups (600 ml) water, plus more to adjust
• 2 tbsp (26 g) ghee
• 1 tsp black peppercorns, half of them crushed
• ½ tsp cumin seeds
• 1 tsp (5 g) ginger, finely chopped
• 1 green chilli (3 g), slit, optional
• 10 cashew halves (12 g)
• 10–12 curry leaves
• Salt, to taste (about ½ tsp)

Method

1. 1Dry-roast the moong dal in a pressure cooker or heavy pot on medium heat for 3–4 minutes until it smells nutty and a few grains turn pale gold. Move it to a bowl. Toast the oats in the same pot for 2 minutes and set them aside separately.
2. 2Rinse the dal, return it to the cooker with 1 cup (240 ml) water and pressure cook for 3 whistles on medium. Let the pressure drop on its own, then mash the dal lightly with the back of a ladle.
3. 3Add the remaining 1½ cups (360 ml) water and the salt to the dal and bring to a simmer on medium heat, uncovered.
4. 4Stir in the toasted oats. Cook for 4–5 minutes, stirring often, until the oats are soft and the mixture looks thick and creamy but still loose. Add hot water if it tightens too much.
5. 5In a small pan, warm the ghee on medium-low. Add the peppercorns and cumin and let them sizzle for 20 seconds, then the ginger, green chilli and cashews. Fry until the cashews are golden, and finish with the curry leaves for a few seconds.
6. 6Pour the sizzling tadka over the pongal, stir it through and switch off the heat. Rest for 2 minutes before serving; it will thicken as it stands.