Monday, January 28, 2013

Oats Spinach Pongal

Oats - 1 cup, dry roast for 4 mts
Yellow Moong dal - 1/2 cup
Spinach - 1 cup, finely chopped 
Cashew nuts - 4-5, break into pieces
Ginger - 1 tsp, grated
Green chilies - 2, slit(optional)
Salt to taste
Water - 1 1/2 cups

For Tempering:
Cumin seeds - 1/2 tsp
Black peppercorns - 1 tsp, lightly crushed
Asafoetida - 1/4 tsp
Curry leaves - 1 sprig
Ghee - 3 tsps (or oil)

Dry roast moong dal for 5 mts. Add the chopped spinach to the dal and cook till soft.
Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
Add the cooked dal and mix. Place lid and cook for another 3 minutes.
Turn off the flame and remove onto a serving bowl. Garnish with toasted cashew nuts.
Serve hot with Sambar or Chutney.

Recipe Courtesy: Salisfood
Sending this recipe to Healthy Breakfast Recipes hosted by Simply Sensational Food

 Cooking with Seeds - Oats Event hosted by Priya and Cooking Space