Ingredients:
Rolled Oats - 2 cups
Roasted Rava - 1/2 cup
Green Gram Dal - 1/4 cup
Water - 4 cups
Cumin-Pepper - 1 tsp, crushed coarsely
Curry Leaves - 2 sprigs
Salt - as required
Broken Cashewnuts - 25 gms, optional
Asafoetida Powder - 1/4 tsp
Oil and Ghee - 2 tbsp

Method:
1. Cook dal using 1 cup of water until soft.
2. Fry oats using little ghee until it changes its colour.
3. Add water to cooked dal, with enough salt.
4. When it starts boiling add rava and oats gently. Cook in medium flame.
5. Close with a lid.
6. Remove lid after 5 minutes, check for the consistency and mix cumin-pepper powder.
7. Heat rest of the oil and ghee together.
8. Fry Cashewnuts add curry leaves, asafoetida powder and add to pongal.
9. Serve hot with chutney.