Oats pongal/kichdi

Ingredients:
½ cup oats
¼ cup moong dal
1/8 tsp turmeric
Salt to taste
1 cup water
For  tempering
1 tbsp ghee
¼ tbsp asafoetida
1½ tbsp jeera, crushed coarsely
1 tbsp pepper pods
1 sprig curry leaves
2 green chillies, chopped
1 tbsp ginger, chopped
cashew nuts few

Method:
Pressure cook moong dal until it's soft and mushy. Heat a pan with oil/ghee and add the tempering ingredients. Saute for two minutes on medium flame. Add water, turmeric and salt and bring to a boil. Add the cooked dal and oats and mix well. Cook until you get a porridge consistency. Cook covered in low flame for 2-3 minutes or until you get your desired consistency.



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