Oats Khara Pongal & Huli Gojju

 

Heat 2 tsp of Oil in a pressure cooker, add and saute 6-8 broken Cashewnuts until light golden in color. Remove them using a slotted spoon and keep aside.

In the remaining oil, splutter ½ tsp of Mustard Seeds, a pinch of Turmeric Powder, a tsp of Cumin Seeds, 3-4 slit Green Chillies, ½ " of Ginger, few Curry Leaves and saute. Add ¾ cup of Yellow Moong Dal and saute until golden brown. Add 4 cups of Water and pressure cook for 4 whistles.

Once pressure dissipates, add Salt, 8 crushed Peppercorns and 1¼ cup of quick cooking Oats and stir well. Cover cook on low heat for 8-10 minutes mixing well. Remove from heat when you feel the consistency is thickening. Garnish with fried cashew nuts and serve  hot with Gojju.

Huli Gojju:

Heat a tsp of Oil in a saucepan, sauté ½ tsp of Mustard seeds, few Curry Leaves and a chopped Garlic for a minute. Add a finely sliced medium Onion and sauté till they turn slightly brownish. Add 2 tbsp of Tamarind paste, 2 cups of Water, ½ tsp of Chili Powder, ½ tsp of Sambar Powder, 2 tbsp of grated Coconut, few chopped Coriander leaves and Salt, cooking for 7-8 minutes with a semi-liquid consistency.