Ingredients for making the Palak Pongal

• 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

Making of Spinach/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.

Please Note

Mind blowing nutritious dish which will love by every one, served hot with sambar & chutney