Oats And Spinach Pongal Recipe

Raksha Kamat

March 16, 2017

2217 Ratings

Time:Prep: 10 M|Cook: 25 M|Total: 35 M

Makes:4 Servings

Meal:South Indian Breakfast

Cuisine:Tamil Nadu

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.

Did you know- Oats are loaded with fiber which helps to reduce bad cholesterol. Spinach are loaded with iron and vitamins and moong dal is a good source of proteins, vitamin B, calcium and dietary fiber. This Pongal is very good for digestion. It can be served to a kids and toddlers too.

Serve 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 along with a cup of Masala Chai Recipe - Indian Spiced Tea.

If you like this recipe, you can also try other Pongal recipes such as

Ingredients

3/4 Instant Oats (Oatmeal)

1/2 Yellow Moong Dal (Split)

1 Spinach, chopped

1 Water

2 Cumin seeds (Jeera)

15 Whole Black Peppercorns

1 Curry leaves

1 Asafoetida (hing)

1 Green Chilli, slit

15 Cashew nuts

2 Ghee

Salt, to taste

Instructions for Oats And Spinach Pongal Recipe

To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside.

Pressure cook the moong dal along with chopped spinach for 2 whistles.

Heat a heavy bottomed pan, add ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.

In 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.

Add the roasted oats and mix well. Add water, 1/4 cup at a time, mix and cook till oats get cooked.

Add the pressure cooked spinach and moong dal to the kadai with oats. Mix everything well.

Add salt to taste and garnish with roasted cashewnuts.

Serve 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.