Oats spinach pongal also known as oats lentil spinach khichdi is a healthy breakfast recipe. This is a nutritious Indian style savory pudding made with oatmeal. This oats Pongal is perfect for weight loss and gets ready under 20 minutes.
Wondering what to cook for breakfast every day? Try this Pongal or khichdi which is healthy and loaded with nutrients needed to kick-start your day. This healthy lentil and spinach pongal is made with oats instead of rice and no one will even be able to figure it out that oats have been added to this pongal dish.
Other lentil recipes to try:
Serve oats palak khichdi hot with ghee and vegetable raita or cucumber salad. You can even have this for lunch/dinner when you want to eat something light. Spinach oats khichdi is also an ideal kid’s lunch box recipe.
Health benefits of vegetable oats khichdi:
Oats are loaded with fiber which helps to reduce bad cholesterol. Spinach is loaded with iron and vitamins and lentil moong dal is a reliable source of proteins, vitamin B, calcium, and dietary fiber. This oats palak pongal is particularly good for digestion. It can be served to a kids and toddlers too. This can also be considered as a oats pongal for weight loss.
Ingredients that go in making savory oats pudding with spinach:
- Oats: Use rolled oats in this spinach oats pongal recipe.
- Lentil: Moong dal or green gram dal is used in this healthy oats khichdi recipe. Someone asked me about making oats khichdi without dal. You can try adding more oats to make the khichdi.
- Spinach: It is always better to make oats khichdi with vegetables like spinach to make it nutritious. You can also try adding other vegetables like chopped tomatoes, green peas, beans and carrots to this khichdi or Pongal recipe.
- Spices: Spices like cumin seeds, black peppercorns, asafoetida, green chili, and curry leaves are adding for adding mild flavor and seasoning.
- Ghee: In this recipe I have used ghee instead of oil to make oats khichdi without oil.
- Cashewnuts: Cashewnuts are added for the much-needed crunch while eating the Pongal. You may also add peanuts if you are not allergic to it.
How to make spinach Pongal with oats?
Let us make the oats Pongal:
- Dry roast the oats for 5 minutes and keep aside.
- Pressure cook the moong dal along with chopped spinach for 2 whistles.
- Heat a kadai or pan, add 1 tablespoon ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.
- In the same pan, add more ghee if needed.
- Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chili and asafoetida.
- Add the roasted oats and mix well. Add water, ¼ cup at a time, mix and cook till oats get cooked.
- Mix the pressure-cooked spinach and moong dal to the pan with oats and stir well.
- Add salt to taste. Garnish with roasted cashewnuts.
Can we make this oats khichdi without pressure cooker?
Yes! We can make this healthy oat recipe without pressure cooker. You can cook it in the same pan or kadai by first boiling green gram dal and spinach together and then adding oats to it. Instead of a pressure cooker, you may also use an instant pot too to make this khichdi without rice.
Some other oats recipes Indian to try:
Oats Spinach Pingal
Ingredients
- ¾ cup oats
- ½ cup moong dal / yellow split gram dal
- 1 cup spinach chopped / 1 small bunch spinach
- 1 cup water
- 2 teaspoon cumin seeds
- 15 black peppercorns
- 1 sprig curry leaves
- 1 teaspoon asafoetida
- 1 green chili slit
- 15 cashewnuts
- 2 tablespoon ghee/clarified butter
- To taste salt
Instructions
Let us make the oats pongal:
- Dry roast the oats for 5 minutes and keep aside.
- Pressure cook the moong dal along with chopped spinach for 2 whistles.
- Heat a kadai or pan, add 1 tablespoon ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.
- In the same pan, add more ghee if needed.
- Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chili and asafoetida.
- Add the roasted oats and mix well. Add water, ¼ cup at a time, mix and cook till oats get cooked.
- Mix the pressure-cooked spinach and moong dal to the pan with oats and stir well.
- Add salt to taste. Garnish with roasted cashewnuts.
Notes
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Note: This post was published on 09-Aug-2016. Today I am re-posting it with new and updated images.
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