Cook ¼ cup of moong dal in enough water. Add ¼ tsp of turmeric while cooking the dal.
Pressure cook till 5-6 whistles.
Take out and mash this well.
In a pan dry roast the oats for a minute
Add 3 cups of water and cook the oats.
Since I used quick oats it got cooked so quickly.
Add the cooked moong dal once the oats are cooked.
Add 1 tsp ghee and salt at this stage and mix well.
In a pan, add oil and ghee and add pepper, cumin seeds, ginger, asafoetida,curry leaves, and cashew nuts.
Saute this till the cashew nuts turn golden brown.
Transfer this to the Oats mixture.
Mix well.
Oats Pongal is ready.
Serve hot along with chutney or sambar.
We had this with Kara chutney.