oats recipe hindi

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By alie

Looking for a healthy and delicious breakfast option that will fuel your day? Look no further! I’ve got a fantastic oats pongal recipe for you that you’re sure to love. This recipe is easy, nutritious, and comes together in no time.

To start, you’ll need to gather the following ingredients:

– 1 cup rolled oats
– 1 cup split yellow mung dal
– 3 cups water
– 1 teaspoon cumin seeds
– 1 teaspoon mustard seeds
– 2 tablespoons ghee
– 8-10 cashew nuts, chopped
– 1 teaspoon grated ginger
– 1 teaspoon turmeric powder
– Salt to taste

Once you have your ingredients ready, you can begin preparing your dish. Here’s how:

1. Rinse the rolled oats and mung dal in cold water and set them aside.

2. In a large pot, heat the ghee over medium-high heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds.

3. Add the chopped cashew nuts and grated ginger to the pot and sauté for a few minutes, until the nuts are golden brown.

4. Add the turmeric powder and salt to the pot, then stir in the rinsed oats and mung dal. Mix everything together well.

5. Pour in the water and stir everything again. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the oats and mung dal are soft and cooked through.

6. Give everything a final stir and let it cook for a few more minutes. You can adjust the consistency of the pongal at this stage by adding more water if needed.

See also  starbucks overnight oats recipe

7. Serve your hot and delicious oats pongal with a side of chutney, sambar, or yogurt.

Now doesn’t that sound like a delicious and nutritious breakfast option that you can easily make at home? The creamy and savory flavor of the oats pongal is sure to keep you satisfied and energized for hours.

So what are you waiting for? Give this oats pongal recipe a try and enjoy a healthy and delicious breakfast that your whole family will love!

Oats Pongal Recipe Hindi | ओट्स पोंगल रेसिपी – DFood

Oats Pongal Recipe Hindi | ओट्स पोंगल रेसिपी - DFood


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