Pongal Oats with Lentils and Sesame Seeds

From Recidemia English
Jump to: navigation, search
File:Havregrød på vand.JPG
Not actual product, just a photo of prepared oatmeal.

Cook time:10 min


This recipe is a Template:W of "Oats a la Pongal" from the blog Evolving Tastes [1], a "fusion" dish which was inspired by Tamil cuisine. On the day this author went to prepare the original Pongal Oats recipe I was short several ingredients and so made several substitutions and threw in a few other things I had handy.

For those unfamiliar with Tamil and other Indian cuisine this is best thought of as something like a hearty vegetarian stew. This recipe makes two to three servings.


Optional ingredients


  1. Mix the spices in a small mixing bowl
  2. In a saucepan bring the water to a boil, then reduce to a simmer
  3. Add lentils and butter and cook for five minutes
  4. Add the oats, sesame seed, wheat bran, spices, and all remaining ingredients and cook for five more minutes
  5. Remove from heat, stir, and allow to stand for two or three minutes
  6. Serve and top with diced tomatoes as desired


Add water as needed to maintain desired consistency.

Most spices are best if purchased as whole seeds and ground as needed, when possible. Since those used here will be softened during cooking if you do not have a grinder or mortar and pestle all that's necessary is to crush the seeds on a plate with a large spoon. (Though this approach might be difficult with fenugreek, so it's best to use a grinder or purchase it already ground.)

The author's local grocers in the United States carry generic-brand canned diced tomatoes that are packed with onions and garlic. This serves as an excellent topping for the dish, if available.

The wheat bran is added primarily for nutritive benefit and can be dropped though the amount of water may need to be adjusted to compensate.

External links