Healthy Oats Pongal Recipe: A Delicious & Diet-Friendly Twist
35 minutes
933 reads
About Healthy Oats Pongal Recipe: A Delicious & Diet-Friendly Twist
Enjoy a nutritious and flavorful twist on the classic South Indian breakfast, Pongal! This recipe uses heart-healthy oats for a filling and satisfying meal, perfect for those watching their calorie intake. We've replaced traditional ghee with olive oil for a lighter yet equally delicious experience. This Oats Pongal is incredibly versatile; enjoy it for breakfast or as a light and healthy dinner. The subtle crunch of cashews adds a delightful textural element, but feel free to omit them for a completely vegan and lower-calorie option. Get ready to savor this simple yet extraordinary dish that blends traditional flavors with modern health consciousness. It's a recipe that's both comforting and incredibly good for you!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Cooked Moong Dal:
- 1/2 cup Mung Beans moong dal, split, yellow
- 1 cup Water
For the Oats Pongal:
- 3/4 cup Rolled Oats
- 1 1/2 cup Water
- 1.5 tsp Salt or to taste
For the Tempering:
- 1 tbsp Olive Oil for a richer flavor, or ghee
- 1/2 tsp Cumin Seeds jeera
- 8 Peppercorns black
- 1 inch Ginger finely chopped
- 1 Chili finely sliced, green
- 1/4 Curry Leaves a small handful
- 3-4 Cashews for garnish, optional
Instructions
Prepare the Moong Dal
- Wash the moong dal thoroughly. Pressure cook the moong dal with 1 cup of water for 4-5 whistles. Set aside.
Cook the Oats
- In a non-stick pan, bring 1 1/2 cups of water to a boil. Add salt and the rolled oats. Reduce heat to low and simmer for 5-7 minutes, or until the oats are cooked through and creamy. Stir occasionally to prevent sticking.
Combine the Dal and Oats
- Add the cooked moong dal to the cooked oats. Mix well to combine.
Make the Tempering
- Heat the olive oil in a small pan. Add the cumin seeds and let them splutter. Add the black peppercorns, ginger, green chili, and curry leaves. Sauté for about 30 seconds, until fragrant.
Finish and Serve
- If using, add the cashews to the tempering and sauté briefly until lightly golden. Pour the tempering over the oats pongal. Mix well. Serve hot with your favorite chutney and sambar.
Recipe Notes
Expert Tips for the Perfect Oats Pongal
- For a creamier Pongal, use a higher proportion of oats to water. Alternatively, blend a portion of the cooked oats for extra smoothness.
- Adjust the amount of green chili to your preferred spice level. For a milder flavor, use less or omit altogether.
- Feel free to experiment with other spices in the tempering. A pinch of turmeric or mustard seeds can add depth of flavor.
- Leftover Oats Pongal can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
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Recipe Nutrition
Calories: 834kcalCarbohydrates: 76gProtein: 33gFat: 48gPolyunsaturated Fat: 14.4gMonounsaturated Fat: 28.8gSodium: 1710mgFiber: 14gSugar: 6g
Priya Satheesh
Articles: 52
5 Comments
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This is perfect! Can’t wait to taste it.
This is wonderful! Can’t wait to taste it.
I’m excited to try this recipe!
This is so inspiring! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.