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Spinach Oats Pongal

Published under: Oats

Rolled Oats – 1 1/2 cups
Rawa – 1/2 cup
Toor Dal – 1/2 cup, cooked
Water – 4 1/2 cups
Small Onions – 1/2 cup, peeled
Green Chillies – 2
Ginger – 1/2 inch piece
Diced Green Brinjals – 150 gms
Palak – 1 bunch, chopped
Tomato – 1, finely cut
Salt as per taste
Cumin Seeds – 1 tsp
Pepper – 1/2 tsp
Curry Leaves – few sprigs
Asafoetida Powder – 1/4 tsp
Oil and Ghee – as required

1. Roast rawa and oats separately using little ghee.
2. Cook toor dal in pressure cooker until soft.
3. Heat oil in a pan.
4. Fry the chopped chillies, pepper, grated ginger, curry leaves, asafoetida and small onions.
5. Fry for few minutes add brinjals and saute.
6. When it is half fried, add chopped palak and then tomato.
7. Allow the moisture to evaporate.
8. Add toor dal and water.
9. Add salt and when it starts boiling mix rawa and oats.
10. Mix gently without forming lumps.
11. Close with lid and cook in reduced flame for 10 minutes.
12. Drizzle little melted ghee on top and serve hot with chutney.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids and supporting her husband's business, she still finds time to cook up a storm in the kitchen.

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