Oats And Spinach Pongal Recipe

Name: Oats And Spinach Pongal Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: ¾ cup Instant Oats (3/4 cup Instant Oats (Oatmeal)); ½ cup Yellow Moong Dal (1/2 cup Yellow Moong Dal (Split)); 1 cup Spinach (1 cup Spinach chopped); 1 cup Water (1 cup Water); 2 tsp Cumin Seeds (2 teaspoon Cumin seeds (Jeera)); 15 pieces Black Peppercorns (15 Whole Black Peppercorns); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tsp Asafoetida (1 teaspoon Asafoetida (hing)); 1 piece Green Chili (1 Green Chilli slit); 15 pieces Cashew (15 Cashew nuts); 2 tbsp Clarified Butter (2 tablespoons Ghee); 0 pieces Table Salt (Salt to taste)

Oats And Spinach Pongal Recipe - Pongal Recipes (Indian)

35 minIndian

Servings4

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Steps

1To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside.
2Pressure cook the moong dal along with chopped spinach for 2 whistles.
3Heat a heavy bottomed pan, add ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.
4In the same kadai/wok, add more ghee if needed. Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida.
5Add the roasted oats and mix well. Add water, 1/4 cup at a time, mix and cook till oats get cooked.
6Add the pressure cooked spinach and moong dal to the kadai with oats. Mix everything well.
7Add salt to taste and garnish with roasted cashewnuts.
8Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice. You can even have this for lunch/dinner, when you want to eat something light like along with a cup of Masala Chai Recipe - Indian Spiced Tea.