Oats 1 cup(Any variety)
Moong dhal 1/2 cup
Fresh Ginger 1 inch
Cumin Seeds 1/2 tsp
Black peppercorns 4
Green chilly 2
Curry leaves 4-5
Ghee 3 tsp
Hing 1/2 tsp
Salt as per taste
In a dry pan put oats and roast for 2mins and keep aside. In the same pan put the dhal and roast for 2 mins until aromatic.
Remove the skin from the ginger and chop finely.Slit the green chilli into two. Crush the pepper and jeera coarsely.
Put both oats and dhal in a pressure cooker. Add chopped ginger, asafotida powder, salt and three cups of water. Close with lid and pressure cook it for 3 to 4 whistles. Allow to cool. Then open the cooker and mix it well.
In a small kadai put the ghee and when it is hot, add cashew nuts, slit green chilli, curry leaves and pepper, jeera powder and pour it over the pongal. Mix it once again thoroughly.
Serve hot oats pongal with any chutney or sambhar of your choice and a dollop of ghee.