Oats Pongal

1: Dry roast the moong dal and oats separately until aromatic and set aside.

2: Pressure cook the moong dal for 3 whistles on a moderate flame and let the pressure release naturally.

3: In a pot, pour water and add the toasted oats, let the oats cook until thickened then add the cooked moong dal and salt, and give it a good mix until well combined.

4: In a tadka pan add ghee and heat it up, add cumin seeds and let it crackle, then add peppercorn, asafoetida, and cashews. Once the cashews turn golden brown, add the curry leaves and add them to the Pongal.