Friday, April 3, 2020

Instant Pot Oats Pongal

I haven't posted anything here for quite long.  Its absolutely normal to get occupied with a lot of stuff going on, which sometimes is demanding in time. The fact is to try to continue to do the little things that you love to do. I have tried many recipes that I never got to post here. This "shelter in place" has given enough time for me to get back to blogging. Taking life easier and slower than your regular day also calls for healthier and easy meal prep ideas. Cooking in an instant pot also saves time and your meal is ready quicker than traditional ways. This oats pongal is often made in our home as it has healthy whole grain, protein-rich moong dhal with spices seasoned in ghee. The scrumptious meal is enough to motivate a great start for the day. This is a great option if you want to include heart-healthy oats or if you are trying to cut down white rice (traditionally, pongal is made with white rice). It is best served steaming hot with chutney and/or sambhar.


Steel-cut oats - 3/4 cup
Split moong dhal - 3/4 cup
Water - 3 cups
Salt - 11/4 tsp


Ghee -  4 to 6 tbsp
Cashews - 6 -8
Whole black pepper - 1/2 tsp
Cumin - 1 tsp
Asafoetida - 1/8 tsp
Curry leaf - 1 sprig
Pepper powder - 1/4 tsp
Ginger grated - 1/8 tsp


Add oats, dhal to the instant pot, and then add 3 cups of water.

Close the lid, seal the vent, and set it on for 2 min on manual high pressure.

After 2 min, release the pressure. Heat ghee in an iron pan. Add all the seasoning and fry till cashews are golden. Add it to the cooked oats and dhal mixture in the instant pot.

Add salt. Mix well and oats pongal is ready to be enjoyed with chutney or sambhar.


This gets a little thicker as it cools but the taste remains the same, enjoyable.

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