Oats Sugar Pongal Recipe

Step 1: To begin making the Oats Sakkarai Pongal Recipe we will first cook the Yellow Split Moong Dal

Step 2: I will be using a pressure cooker to cook the Moong Dal

Step 3: You can also use the saucepan method

Step 4: Rinse the Moong Dal under water and place it in the pressure cooker

Step 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

Step 6: After the first whistle, turn the heat to low and simmer for 3 to 4 minutes

Step 7: After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally

Step 8: Keep this aside

Step 9: In our next step, we will roast and cook the oats

Step 10: Heat a tablespoon of ghee in a heavy bottomed pan on medium heat

Step 11: Add the oats and saute on medium heat until the oats gets lightly toasted

Step 12: Add in 3/4 cup of water and cook the oats

Step 13: This will take about 3 to 4 minutes

Step 14: Keep stirring continuously until the oats is cooked

Step 15: Once the oats are cooked, stir in the jaggery and allow the jaggery to melt into the oats mixture

Step 16: Next stir in the cooked Moong dal and the cardamom powder

Step 17: Check the taste and adjust the sweetness to suit your taste

Step 18: Cover the pan and keep the heat on low, while we proceed to prepare the seasoning

Step 19: To make the seasoning for the Oats Sakkarai Pongal; heat 2 tablespoons of ghee on medium heat

Step 20: Add the cashew nuts and allow it to roast until golden brown

Step 21: Turn off the heat

Step 22: In the final step, add the seasoning mixture to the Oats Sakkari Pongal and stir well to combine

Step 23: Serve the Oats Sakkarai Pongal for the "Festival of Pongal" or even for breakfast along with Oats Ven Pongal, or Foxtail Millet Pongal Recipe