Spinach Pongal - Palak Pongal

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 3/4 cup - raw rice
  • 1/4 cup - moong dal
  • 1 cup - spinach
  • 3.75 cups - water
  • 1/2 tsp - cooking oil
  • 2 pinches - turmeric powder
  • 1/2 tsp - salt
  • For the seasoning:
  • 1 tbsp - ghee
  • 2 tsp -jeera
  • 1 sprig - curry leaves
  • 1 - green chilli, slit lengthwise
  • 1/2-inch piece - ginger, finely chopped
  • 1 tsp - peppercorns
  • 2 tsp - cashew nut, splits
  • 2 pinches - hing ( asafoetida ), optional

How to Make Spinach Pongal - Palak Pongal

  • Wash, clean and chop the spinach into fine pieces.
  • Wash and clean the dal and rice. Do not soak rice and dal in water.
  • Mix the rice, moong dal, chopped spinach, turmeric powder, oil and salt together and cook in a pressure cooker.
  • After the 3rd whistle, reduce the heat from high to low and cook again for 5 minutes.
  • Let the cooker cool.
  • The 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 and saute for a few seconds.
  • Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing to it.
  • Fry on low heat for 5 - 8 minutes or till the cashew nut turns golden in color.
  • Pour this seasoning over the pongal and mix it well.
  • Serve hot with sambar, vada and filter coffee.
  • Recipe Courtesy: Niya Prakash's World

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