In a pan dry roast the oats for 4-5 minutes until aromatic. Keep it aside.
In the same pan roast the moong dal for few minutes until it starts to change color.
Wash well and cook in adequate water until it is soft and mushy.
In a spice grinder, coarsely grind 1 ½ teaspoon of pepper and 1 ½ teaspoon of cumin and keep it aside.
In a wide pan, add the oil and heat it. Season with the remaining pepper, cumin, asafetida, curry leaves and ginger. Fry them well. Now add the ground pepper-cumin powder and fry for a minute.
Heat about 2 cups of water to the pan and let it come to a boil. Add the turmeric powder and salt required to the dish.
Add the cooked moong dal and the oats to the boiling water and mix well.
Simmer and cover with a lid. Let the Oats Pongal cook for about 5 minutes.
At the end of 5 minutes, you will notice that the oats has cooked. If not cook for 2 more minutes. Adjust the consistency of the pongal to your liking. I like my Oats Pongal a little bit on the runny side and hence I end up adding half a cup more water.
Serve the Oats Pongal hot with gothsu or sambhar!