Follow these steps for perfect results
Instant Oats
dry roasted
Yellow Moong Dal
split
Spinach
chopped
Water
Cumin seeds
Whole Black Peppercorns
Curry leaves
Asafoetida
Green Chilli
slit
Cashew nuts
Ghee
Salt
Dry roast the oats for 5 minutes and keep aside.
Pressure cook the moong dal along with chopped spinach for 2 whistles.
Heat a heavy bottomed pan and add ghee.
When ghee heats, add cashewnuts and fry until brownish. Remove and keep aside.
In the same pan, add more ghee if needed.
Add cumin seeds and after they crackle add black peppercorns, curry leaves, slit green chilli and asafoetida.
Add the roasted oats and mix well.
Add water, 1/4 cup at a time, mix and cook until oats are cooked.
Add the pressure cooked spinach and moong dal to the pan with oats. Mix well.
Add salt to taste and garnish with roasted cashewnuts.
Serve hot Oats And Spinach Pongal with ghee and raita.
Expert advice for the best results
Roast oats until fragrant for enhanced flavor.
Adjust water quantity for desired consistency.
Add other vegetables like carrots or beans.
Everything you need to know before you start
15 mins
Can be partially made ahead by pressure cooking the dal and spinach.
Garnish with fresh cilantro and a dollop of ghee.
Serve hot with raita or chutney.
Adds warmth and spice
Discover the story behind this recipe
Pongal is a popular dish in South India, often made during the Pongal harvest festival.
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