Oats And Spinach Pongal Recipe

Step 1: To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside

Step 2: Pressure cook the moong dal along with chopped spinach for 2 whistles

Step 3: Heat a heavy bottomed pan, add ghee

Step 4: When ghee heats, add cashewnuts and fry till they turn brownish

Step 5: Remove and keep aside

Step 6: In the same kadai/wok, add more ghee if needed

Step 7: Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida

Step 8: Add the roasted oats and mix well

Step 9: Add water, 1/4 cup at a time, mix and cook till oats get cooked

Step 10: Add the pressure cooked spinach and moong dal to the kadai with oats

Step 11: Mix everything well

Step 12: Add salt to taste and garnish with roasted cashewnuts

Step 13: Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice

Step 14: You can even have this for lunch/dinner, when you want to eat something light  like along with a cup of Masala Chai Recipe - Indian Spiced Tea