Name: Oats pongal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup rolled oats; ½ cup moong dal ((skinned split mung lentils)); 2 to 2½ cups water ((4 cups for instant pot)); 8 to 10 cashews; ½ teaspoon black pepper corn ((crushed, adjust to taste)); ½ teaspoon salt ((more to adjust)); 1 sprig curry leaves; 1 teaspoon ginger (grated or fine minced); ⅛ teaspoon turmeric; ½ teaspoon cumin seeds; 2 tablespoon ghee ( or as needed); ⅛ teaspoon hing ((asafoetida)); 1 green chilli (slit (optional))

Oats Pongal is a healthy and delicious dish made with oats, moong dal, spices and curry leaves. It makes for a great and filling breakfast or a light dinner. Oats Pongal is a variation of the popular South Indian Ven Pongal but here rice is replaced with oats. This is best served hot with a pickle or chutney & papad.

At home we love this with ginger pickle or tomato pickle as it provides a good amount of heat to the dish. Here I have used rolled oats also known as old fashioned oats but you can easily use steel cut oats or quick cook oats.

Usually no veggies are used to make any Pongal. But for a healthier and nutritious option, I sometimes add baby spinach & chopped carrots.

Oats Pongal can be made on the stovetop in a regular cooker or pot. It can also be made in an instant pot. I have included the instructions to make in a pot, stovetop cooker and instant pot.

For this recipe I have used dal and oats in the ratio of 1:2. You may also use less dal but reduce the water proportionately. I have also shared a similar version but made with steel cut oats and more spices. You may check it here – Steel cut oats recipe.

More Oats recipes
Oats idli
Instant Oats dosa
Oats upma

How to make oats pongal

1. Dry roast 1 cup rolled oats on a medium heat for 5 minutes until slightly crisp. They won’t become crisp but this step will make them less sticky. Set this aside.

2. Add ½ cup moong dal to a pot or pressure cooker. Dry roast on a medium heat until aromatic and light golden. Turn off and rinse them well.

3. Pour 1 ½ cups water and pressure cook for 3 whistles until soft. If cooking in a pot cook until soft and mushy adding more water as needed.

4. When the lentils are soft, pour another ¾ to 1 cup hot water. Then add roasted oats.

5. Stir and cook covered until the oats are done to your liking. If needed add more water. For a thicker consistency, cook on a medium heat until the water is absorbed. Add ½ teaspoon salt as well.

6. In a separate pan, heat 2 tablespoon ghee. Add 1 teaspoon grated ginger and let it fry for 30 seconds.

frying ginger in ghee to make oats pongal

7. Then add ½ teaspoon cumin seeds, 1 slit green chilli (optional), ½ teaspoon crushed pepper, 1 sprig curry leaves and 10 cashew nuts. When the cashew nuts fry to golden color, add hing and turmeric.