Servings - 1

Ingredients: 

• 1/4 cup moong dal 

• 1/2 cup oats  

• 1 cup water 

• 1/4 cup turmeric powder 

• Salt to taste 

• 2 tbsp fresh coconut 

• 1 1/2 cups hot water 

• 1 tbsp ghee

• 1 tsp black pepper 

• 1/2 tsp cumin seeds 

• 1/4 tsp asafoetida/hing 

• 1- inch ginger  

• Curry leaves  

• Roasted cashews  

Method: 

1. Crush cumin seeds and pepper coarsely; keep that aside. 

2. Rinse and drain the moong dal. Add the moong dal, 1 cup of water and turmeric in a pressure cooker. 

3. Pressure cook moong dal for 3 whistles on medium heat. 

4. Let the pressure settle down on its own, and then remove the lid. 

5. Add salt, coconut, oats and hot water stir and cook until it gets a porridge consistency. 

6. Meanwhile, heat a pan with ghee and add 1/2 - inch ginger, curry leaves, asafoetida, crushed cumin seeds and pepper. 

7. Stir for a few seconds and then pour the tempering onto cooked oats and moong dal.

8. Mix well and simmer for 1 to 2 minutes or until you get your desired consistency.

9. Garnish with some roasted cashews and ginger.