Monday, December 3, 2012

Keerai Pongal

Ponni Rice or Basmati rice - 1 cup
Moong dal - 1/2 cup
Chopped spinach - 1/2 cup
Salt - to taste

To temper;
Ghee - 2 tbspns
Cumin seeds - 1/2 tsp
Pepper - 1 tsp
Cashews - 5
Grated ginger - 1 tbspn
Curry Leaves - a few

In a skillet fry the moong dal on medium heat till aroma rises. Wash the moong dal and the rice thoroughly and combine with chopped spinach and salt with 3 1/2 to 4 cups water.
Pressure cook for 4-5 whistles. Once cooked remove them from the cooker and mash it well with a ladle. Keep aside. 
You can also skip the roasting part and proceed cooking.
In a wide pan heat 2 tbspns of ghee, add cumin seeds, crushed pepper, cashews and grated ginger and wait till the cashew turns golden brown. Add curry leaves. Switch off the stove. 
Combine the mashed rice and give a nice stir. Serve hot with Sambar or Chutney.


  1. Wow healthy pongal, first time here, love ur version...

  2. very unique and healthy recipe

  3. never heard of keerai pongal!good one!

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  5. superb admin....keep going
    your blog is very nice