Oats Ven Pongal Recipe
A vegetarian South Indian Recipes recipe with ghee, instant oats (oatmeal), yellow moong dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
22 steps- 1
To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal
instant oats (oatmeal)(1 cup)yellow moong dal (split)(1/2 cup) - 2
I will be using a pressure cooker to cook the Moong Dal
yellow moong dal (split)(1/2 cup) - 3
You can also use the saucepan method
- 4
Rinse the Moong Dal under water and place it in the pressure cooker
yellow moong dal (split)(1/2 cup) - 5
Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle
yellow moong dal (split)(1/2 cup) - 6
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes
- 7
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally
- 8
Keep this aside
- 9
In our next step, we will roast and cook the oats
instant oats (oatmeal)(1 cup) - 10
Heat a tablespoon of ghee in a heavy bottomed pan on medium heat
ghee(1 tablespoon)tablespoons ghee(2) - 11
Add the oats and saute on medium heat until the oats gets lightly toasted
instant oats (oatmeal)(1 cup) - 12
Add in 3/4 cup of water and cook the oats
instant oats (oatmeal)(1 cup) - 13
This will take about 3 to 4 minutes
- 14
Keep stirring continuously until the oats is cooked
instant oats (oatmeal)(1 cup) - 15
Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste
instant oats (oatmeal)(1 cup)yellow moong dal (split)(1/2 cup)salt - to taste - 16
Cover the pan and keep the heat on low, while we proceed to prepare the seasoning
- 17
To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat
ghee(1 tablespoon)instant oats (oatmeal)(1 cup)tablespoons ghee(2)tablespoons cashew nuts - quartered(2) - 18
Add the cashew nuts and allow it to roast until golden brown
tablespoons cashew nuts - quartered(2) - 19
As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds
tablespoons cashew nuts - quartered(2)inch ginger(1)asafoetida (hing)(0.1 teaspoon)sprig curry leaves(1) - 20
Turn off the heat
- 21
In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine
- 22
Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner
instant oats (oatmeal)(1 cup)
Rate this recipe
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Oats Ven Pongal Recipe
A vegetarian South Indian Recipes recipe with ghee, instant oats (oatmeal), yellow moong dal (split). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal
instant oats (oatmeal)(1 cup)yellow moong dal (split)(1/2 cup) - 2
I will be using a pressure cooker to cook the Moong Dal
yellow moong dal (split)(1/2 cup) - 3
You can also use the saucepan method
- 4
Rinse the Moong Dal under water and place it in the pressure cooker
yellow moong dal (split)(1/2 cup) - 5
Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle
yellow moong dal (split)(1/2 cup) - 6
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes
- 7
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally
- 8
Keep this aside
- 9
In our next step, we will roast and cook the oats
instant oats (oatmeal)(1 cup) - 10
Heat a tablespoon of ghee in a heavy bottomed pan on medium heat
ghee(1 tablespoon)tablespoons ghee(2) - 11
Add the oats and saute on medium heat until the oats gets lightly toasted
instant oats (oatmeal)(1 cup) - 12
Add in 3/4 cup of water and cook the oats
instant oats (oatmeal)(1 cup) - 13
This will take about 3 to 4 minutes
- 14
Keep stirring continuously until the oats is cooked
instant oats (oatmeal)(1 cup) - 15
Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste
instant oats (oatmeal)(1 cup)yellow moong dal (split)(1/2 cup)salt - to taste - 16
Cover the pan and keep the heat on low, while we proceed to prepare the seasoning
- 17
To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat
ghee(1 tablespoon)instant oats (oatmeal)(1 cup)tablespoons ghee(2)tablespoons cashew nuts - quartered(2) - 18
Add the cashew nuts and allow it to roast until golden brown
tablespoons cashew nuts - quartered(2) - 19
As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds
tablespoons cashew nuts - quartered(2)inch ginger(1)asafoetida (hing)(0.1 teaspoon)sprig curry leaves(1) - 20
Turn off the heat
- 21
In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine
- 22
Serve the Oats Ven Pongal along with Coconut Chutney and Oats Sakkarai Pongal for the "Festival of Pongal", for breakfast or even for dinner
instant oats (oatmeal)(1 cup)
Rate this recipe
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