Oats Pongal

Soak the dal for 2-3 hours. Pressure cook the dal and oats in 3 cups water for 10 minutes on a low flame after the first whistle. It should be soft and mushy.

Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, chana dal, curry leaves, ginger, peppercorns and cashew nuts.

Saute for a few seconds till the dals and the cashew nuts changes colour. Pour this tempering over the cooked oats-dal mix along with salt. Give it a stir.

While serving, drizzle some ghee over it and garnish with the roasted cashew nuts. Serve with coconut chutney and sambar. It also goes well with pickle and a sprinkle of some gunpowder.