Oats Pongal

Method9 steps · about 35 min

1. 1

   Step 1: Choose the stovetop sequence in steps 1–9 or the complete Instant Pot method in step 3. For stovetop only, dry-roast 1 cup rolled oats for 3–4 minutes, stirring, and reserve in a bowl. Skip this step for Instant Pot.

   Uses 1 cup rolled oats, stovetop only

2. 2

   Step 2: For stovetop only, dry-roast ½ cup moong dal in the same pot over medium heat for 5–6 minutes, stirring, until aromatic. Skip this step for Instant Pot.

   Uses ½ cup moong dal, stovetop only

3. 3

   Step 3: Choose one method. STOVETOP: rinse the roasted dal from step 2 three times in separate water, draining each time. Add the first 1½ cups stovetop cooking water. Pressure-cook to three whistles and let the pressure fall fully, or cook in an ordinary pot until soft and mushy; add a little extra water if needed. INSTANT POT: skip steps 1–2 and 4–9. Rinse ½ cup raw dal and drain. On Sauté, heat 2 tbsp ghee; fry 8–10 cashews until golden, then remove and reserve. Add 1 tsp ginger, the optional slit green chili (1), ½ tsp cumin seeds, ½ tsp crushed pepper and 1 sprig curry leaves; fry until aromatic. Add ⅛ tsp hing and 1 cup oats; roast for 2–3 minutes, stirring and briefly cancelling Sauté if too hot. Add the rinsed dal, ⅛ tsp turmeric and ½ tsp salt; sauté for 4–5 minutes. Cancel, add the separate 4 cups Instant Pot water and scrape the base clean. Seal and pressure-cook on high for 8 minutes. Allow 8 minutes natural release, then release the remainder according to the cooker instructions. Open only once pressure has dropped fully. Stir, adjust with extra salt if needed, and garnish with the reserved cashews and optional extra ghee. Serve.

   Uses ONLYstove route, same half-cup dry dal ready to rinse/cook · separate dal rinse water; discard · First 1½ cups stovetop cooking water · extra cooking water only if needed beyond selected measured supply · 1 cup rolled oats, Instant Pot only · 0.5 cup moong dal, Instant Pot only · 8–10 count cashews, Instant Pot only · 0.5 tsp black peppercorns, Instant Pot only

4. 4

   Step 4: For stovetop only, check that the dal is soft and any cooker pressure has fully released. Add the remaining ¾–1 cup measured hot water and the roasted oats from step 1.

   Uses ONLYstove route, same one cup oats · ONLYstove route, same dal after cooking and full pressure release if applicable · only remaining ¾–1 cup hot measured stove water

5. 5

   Step 5: Cover and cook the stovetop oat-dal mixture over low to medium heat until the oats are soft.

   Uses same chosen batch with remaining measured hot water

6. 6

   Step 6: For stovetop only, stir in ½ tsp salt. Taste and add extra salt only if needed.

   Uses same cooked oat/lentil base · ½ tsp initial salt, stovetop only · extra salt only to taste cooked pongal

7. 7

   Step 7: For stovetop tadka, heat 2 tbsp ghee. Sauté 1 tsp ginger and the optional slit green chili (1) for 30–40 seconds. Add ½ tsp cumin seeds, 8–10 cashews, 1 sprig curry leaves and ½ tsp crushed pepper. Skip steps 7–9 if you chose Instant Pot.

   Uses 8–10 count cashews, stovetop tadka only · 0.5 tsp black peppercorns, stovetop tadka only · 1 sprig curry leaves, stovetop tadka only · 1 tsp ginger, stovetop tadka only · 0.5 tsp cumin seeds, stovetop tadka only · 2 tbsp ghee, stovetop tadka only · 1 count green chili, stovetop tadka only, optional

8. 8

   Step 8: Fry the tadka, stirring, until the cashews are light golden. Add ⅛ tsp turmeric and ⅛ tsp hing, then turn off the heat.

   Uses ONLYstove route, same measured ghee/aromatic stock · ⅛ tsp turmeric, stovetop only · ⅛ tsp hing, stovetop only

9. 9

   Step 9: Pour the finished tadka from step 8 over the cooked pongal from step 6. Stir, cover and rest for 5 minutes before serving.

   Rest before serving · 5 minUses same cooked grain/lentil base, no raw dal/oats added · same fat/spices with turmeric/hing, heat off