Oats Spinach Pongal

Ingredients:

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)

Method:

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

and

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