Ingredients:
Rolled Oats – 1 cup
Roasted Short Vermicelli – 1/2 cup
Green Gram Dal – 1/4 cup
Turmeric Powder – 1/4 tsp
Salt as per taste
Ghee as required
Asafoetida Powder – little
Broken Cashewnuts – 10
Curry Leaves – few sprigs
For Masala Powder:
Red Chillies – 2
Coriander Seeds – 1 tsp
Cinnamon – 1 small piece
Cardamom – 2
Cloves – 2
Cumin Seeds – 1/2 tsp
Pepper – 8
Method:
1. Fry the masala powder ingredients in 1/2 tsp of ghee and powder.
2. Cook gram dal in 1 cup of water until very soft.
3. Roast oats using a tsp of ghee until light brown.
4. Fry the spices in little ghee and powder it.
5. When dal is cooked properly pour 2 1/2 cups of water with salt and turmeric powder.
6. When it starts boiling add roasted vermicelli and oats.
7. Close with a lid and cook until soft.
8. Heat the ghee and fry cashews and curry leaves.
9. Mix asafoetida powder in it and pour on pongal.
10. Sprinkle masala powder also and mix gently.
11. Serve hot.
