Spinach Pongal / Palak Pongal

Palak Pongal / Spinach Pongal

A delicious and healthy breakfast dish in Tamil Cuisine. Best with sambar / chutney !!

Serves: 3

Please use same measuring cup to measure rice, moong dal and water.

Ingredients

3/4 cup Silky raw rice ( pacharisi ) (Indian standard measuring cup of 200 ml / 8 oz capacity)

1/4 cup moong dal (split gram dal)

½ bunch spinach or 1 cup

3 3/4 cups water

1/2 teaspoon cooking oil

2 pinches turmeric powder

1/2 teaspoon salt

For the  seasoning:

1 tablespoon ghee

2 teaspoon jeera ( cumin seeds )

1 spring curry leaves (6 no)

1 green chilli, slit lengthwise

1/2 - inch ginger, finely chopped

1 teaspoon peppercorns

2 teaspoon cashew nut, splits

2 pinches hing ( asafoetida ), optional

Method

Wash and clean spinach. Drain out water completely and chop finely.

Wash and clean dal and rice. Do not soak rice and dal in water.

Mix rice, moong dal, chopped spinach, turmeric powder, oil and salt and cook in a pressure cooker. Reduce heat from high after 3 rd whistle (3 quick whistles) to low and cook again for 5 minutes.

Allow the cooker to cool naturally. Open the lid. Rice, spinach and dal mixture will be thick and there won’t be any trace of water.

For the  seasoning:

In a pan, heat ghee. Add cumin seeds ( jeera ) and saute for few seconds or till fragrant and light golden color.

Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing ( optional ). Fry on a low heat for 5 - 8 minutes or till cashew nut turns golden color and fragrant. Pour this seasoning over pongal and mix well. Serve hot with sambar, vada and filter coffee.