Oats And Spinach Pongal

Wondering what to cook for breakfast everyday? Try this Pongal or khichdi which is healthy and loaded with nutrients needs to kick-start your day. This Pongal is made with oats instead of rice and no one will even be able to figure out that oats have been added to this recipe. Serve it hot with ghee and raita or salad. You can even have this for lunch/dinner when you want to eat something light.

Oats are loaded with fiber which helps to reduce bad cholesterol. Spinach are loaded with iron and vitamins and moong dal is a good source of proteins, vitamin B, calcium and dietary fiber. This Pongal is very good for digestion. It can be served to a kids and toddlers too. 

Ingredients:                                   Prep. Time: 20 Minutes, Serves: 2
¾ cup oats
½ cup moong dal / yellows 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
Salt to taste
Procedure:
Let us make the oats pongal.
1) Dry roast the oats for 5 minutes and keep aside.
2) Pressure cook the moong dal along with chopped spinach for 2 whistles.
3) Heat a kadai, add ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.
4) In the same kadai, add more ghee if needed.
5) Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chili and asafetida.
6) Add the roasted oats and mix well. Add water, ¼ cup at a time, mix and cook till oats get cooked.
7) Add the pressure cooked spinach and moong dal to the kadai with oats.
Mix well.
8) Add salt to taste. Garnish with roasted cashewnuts.

Note:
Serve this with a tablespoon ghee.

For other breakfast options, click here. 
Also check this Banana Oats Pancake, Oats Upma and Instant Oats Dosa recipe.