Oats Pongal - Breakfast Recipes with Oats for kids in Indian Style

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Oats Spinach Pongal

breakfast recipes with oats for kids in Indian style
Oats Pongal ~ Healthy Indian Breakfast

Oats Pongal

I hope you are enjoying the Oats recipes in Indian style blogged so far. Thank you for all the wonderful feedback that I have been receiving on the Facebook fan page and here. Oats Pongal, a South Indian style healthy breakfast recipe, is sure to be well received by your loved ones. I added spinach along with yellow moong dal giving the Oats Pongal a wonderful flavor and not to mention, nutrition.

Its a personal preference, I like to make the Oats Pongal a bit more creamy (read liquid-y) by adding more liquid during the cooking process. Just add 1/2 cup of water in addition to the mentioned quantity of water in the recipe. Throw in some mixed vegetables and you have a one pot meal. I enjoy Oats Pongal when dunked in rasam or sambar rather than a chutney as a side. Its super comforting. 🙂

oats-pongal
Pongal with Oats

Oats Pongal

  Prepare time:  Cook:  Serves: 3  Cuisine: south indian indian-recipes-with-oats,oats-pongal,All Recipes,Andhra Recipes,Indian Breakfast Recipes,Lunch Box Recipes,South Indian Recipes
5 stars based on 5 reviews

 Ingredients

  •   Oats 1 cup, dry roast for 4 mts
  •   Yellow Moong dal 1/2 cup, dry roast for 5 mts and cook till soft
  •   Spinach 1 cup, finely chopped (optional)
  •   Cashew nuts 4-5, break into pieces
  •   Ginger 1 tsp, grated
  •   Green chilies 2, slit
  •   Salt to taste
  •   Water 1 1/2 cups
  •   For Tempering:
  •   Cumin seeds 1/2 tsp. lightly crushed
  •   Black peppercorns 1 tsp, lightly crushed
  •   Asafoetida 1/4 tsp
  •   Curry leaves 1 sprig
  •   Ghee 3 tsps (or oil)

Method for making Oats Pongal

  1. Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.

  2. Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.

  3. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.

  4. Add the cooked dal and mix. Place lid and cook for another 3 minutes.

  5. Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.

Tips

  •   Spinach is optional.
  •   You can add mixed vegetables of your choice for a one pot meal.
By Published: Oats Pongal, a South Indian style healthy breakfast recipe with oats for your kids lunck box. Learn how to make a quick, tasty and nutritious oats recipe.