Steel Cut Oats Pongal is a dish which is as tasty as regular pongal but is friendly to health conscious people. Steel Cut Oats is a minimally processed form of oats and looks like large sized rava or broken rice. It has a texture of rice and is as versatile as regular rice. I am not the calories conscious but I am very conscious about nutrition in every meal. To me, meal has to be reasonably balanced in its nutritive value. My doctor advised me on this steel cut oats but totally forgot about it until I saw Nandita’s post on Steel Cut oats porridge.
Steel Cut oats needs to be soaked for about 30 minutes and it takes good 45 minutes to cook well. When cooked Oats retains its shape and texture and does not turn mushy. You can conveniently replace white rice with steel cut oats in almost all preparation. In recent visit to supermarket, I saw that Bagrry’s has introduced steel cut oats and I bought a pack instantly. I tried pongal as first dish and it came out extremely well.
Steel Cut oats at the outset has similar nutrition as rolled oats or commonly found quick oats. But if you observe closely serving size is halved and added to it, it has very low GI making it ideal for health conscious people. You can refer to the article here for better understanding.
Here is the recipe on making Steel Cut Oats Pongal.
Steel Cut Oats Pongal – Recipe
- 1/2 Cup Steel Cut oats Soak in water for 30 min
- 1/4 Cup Moong dal
- 1/4 Tsp Salt
- 1 pinch Turmeric powder
- 1/2 Tbsp Ghee
- 1 Spring Curry leaves
- 1 Inch Ginger Peeled and grated
- 4 Nos Cashew nut Optional
- 1/2 Tsp Pepper Crushed
- 1/2 Tsp Jeera
Soak Steel Cut oats for about 30 minutes. In a dry kadai, roast moong dal without changing color. Drain water from the oats using a colander. Add roasted moong dal to the soaked oats. Add 2.5 times water to the dal + Oats. In my case I added about 2 cups of water.
Cook the mixture in pressure cooker for about 30 minutes in medium flame till Oats cooks well. You can check the oats cooking consistency before proceeding.
Meanwhile in a kadai, heat ghee. Shallow fry cashew nut and once done, add crushed pepper and Jeera. To the same, add curry leaves and ginger and saute them well.
Add salt and turmeric to the cooked oats and add the tempering. Serve hot with coconut chutney
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