Spinach/ Palak Pongal, its come up very well


Spinach Pongal

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

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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