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
