Oats Spinach Pingal
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.
Servings 4 People
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
Serve this with a tablespoon ghee.