Oats Pongal

INGREDIENTS

Oats  - 1 cup, dry roasted
Moong Dal - 1/2 cup, dry roasted
Oil - 4 tsp
Mustard seeds  - 1 tsp
Chana Dal - 2 tsp
Ginger  - 2 tsp, grated
Jeera  - 1 tsp
Black Pepper  - 1 tsp, freshly ground
Turmeric  - 1/2 tsp
Red Chillies  - 2, chopped
Almonds  - 7 to 8, chopped (optional)
Salt  - to taste

Dry roast oats and moong dal separately for about 3 mins. Transfer both into a vessel, add 4 cups of water and pressure cook until a single whistle.
Heat oil in a pan. Then, add in mustard seeds, channa dal, almonds and fry until golden brown. Then, add in the grated ginger, red chillies, jeera, black pepper, turmeric and red chillies. Then, transfer the boiled oats and dal mixture into the pan, add salt and mix well. Add little water if required. Garnish with some more almonds and serve hot.