Ariso Recipes
Spiced Bhindi and Capsicum Stir-Fry: A quick and flavorful dish featuring tender okra (bhindi) and vibrant green capsicum sautÔøΩed with aromatic spices. A delicious and healthy side dish.
40 minutes.
South Indian
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To prepare the healthy oats and moong dal pongal, begin by cooking the yellow split moong dal. rinse the dal under water and place it in a pressure cooker with 3/4 cup of water. cook the dal for one whistle on medium heat. after the first whistle, simmer for 3 to 4 minutes, then turn off the heat and allow the pressure to release naturally. set aside.
In the next step, roast and cook the oats. heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. add the oats and saute until lightly toasted. pour in 3/4 cup of water and cook the oats for about 3 to 4 minutes, stirring continuously until they are cooked.
Once the oats are cooked, stir in the cooked moong dal and add salt to taste. cover the pan and keep the heat on low.
Now, prepare the seasoning for the oats and moong dal pongal. heat 2 tablespoons of ghee in a separate pan over medium heat. add the cashew nuts and roast them until they turn golden brown. then, add the chopped ginger, black pepper, curry leaves, and asafoetida. stir for a few seconds and turn off the heat.
Finally, add the seasoning mixture to the oats and moong dal pongal and stir well to combine.
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