Palak Masala Pongal Recipe

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Raw Rice – 1 cup
Green Gram Dal – 1/2 cup
Water – 6 cups
Palak (Spinach) – 2 bunches
Onions – 3, big
Tomato – 2
Green Brinjal – 250 gms
Ginger – 1/2 inch piece
Green Chillieies – 4, cut in half
Oil – 2 tblsp
Ghee – 1 tblsp
Cumin Seeds – 1 1/2 tsp
Broken Cashewnuts – 10
Curry Leaves – 2 sprigs
Garam Masala Powder – 1/2 tsp
Salt – 1 1/2 tsp

1. Dry roast green gram dal and rice separately.
2. Wash and chop the onion, tomato, brinjal, palak and keep separately.
3. Grate ginger.
4. Pour oil in a pressure cooker.
5. Fry the green chillies, onion, brinjal, palak and tomatoes.
6. Pour 6 cups of water and add salt.
7. When water starts boiling add the rice and dal.
8. Mix well.
9. Allow it to boil again, mix well and close with the lid.
10. Keep the weight and reduce the flame.
11. Switch off after 10 minutes.
12. Heat ghee.
13. Add cashewnuts, cumin, curry leaves, grated ginger and garam masala powder.
14. Pour on top of the pongal immediately after opening the lid.
15. Mix well and Serve hot.

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