Oats And Spinach Pongal Recipe
Wondering what to cook for breakfast everyday? Try this Pongal or khichdi which is healthy and loaded with nutrients needs to kick-start your day. This Pongal is made with oats instead of rice and no one will even be able to figure out that oats have been added to this recipe.
Ingredients
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3/4 cup Instant Oats (Oatmeal)
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1/2 cup Yellow Moong Dal (Split)
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1 cup Spinach
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chopped
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1 cup Water
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2 teaspoon Cumin seeds (Jeera)
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15 Whole Black Peppercorns
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1 sprig Curry leaves
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1 teaspoon Asafoetida (hing)
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1 Green Chilli
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slit
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15 Cashew nuts
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2 tablespoons Ghee
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Salt
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to taste
Instructions
Step 1
To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside
Step 2
Pressure cook the moong dal along with chopped spinach for 2 whistles
Step 3
Heat a heavy bottomed pan, add ghee
Step 4
When ghee heats, add cashewnuts and fry till they turn brownish
Step 5
Remove and keep aside
Step 6
In the same kadai/wok, add more ghee if needed
Step 7
Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida
Step 8
Add the roasted oats and mix well
Step 9
Add water, 1/4 cup at a time, mix and cook till oats get cooked
Step 10
Add the pressure cooked spinach and moong dal to the kadai with oats
Step 11
Mix everything well
Step 12
Add salt to taste and garnish with roasted cashewnuts
Step 13
Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice
Step 14
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