Oats And Spinach Pongal Recipe

Cream savoury pudding with a blend of oats and goodness of spinach and moong dal.

Raksha Kamat
Oats And Spinach Pongal Recipe
642 ratings.

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

  1. Ven Pongal
  2. Oats Ven Pongal
  3. Sakkarai Pongal

Equipment used-heavy bottomed pan

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 3/4 cup Instant Oats (Oatmeal)
  • 1/2 cup Yellow Moong Dal (Split)
  • 1 cup Spinach , chopped
  • 1 cup Water
  • 2 teaspoon Cumin seeds (Jeera)
  • 15 Whole Black Peppercorns
  • 1 sprig Curry leaves
  • 1 teaspoon Asafoetida (hing)
  • 1 Green Chilli , slit
  • 15 Cashew nuts
  • 2 tablespoons Ghee
  • Salt , to taste

How to make Oats And Spinach Pongal Recipe

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

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

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

  4. 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.

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

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

  7. Add salt to taste and garnish with roasted cashewnuts.

  8. 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.

Raksha Kamat

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Last Modified On Thursday, 16 March 2017 15:38
     
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