Oats Keerai Pongal

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

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.