Healthy Oats Spinach Pongal Recipe – High Protein South Indian Breakfast

Oats and Spinach Pongal
Course: South Indian Breakfast
Cuisine: Tamil Nadu
Diet: High Protein Vegetarian

Ingredients:

• 3/4 cup Oats
• 1/2 cup Yellow Moong Dal
• 1 cup Spinach, chopped
• 1 cup Water
• 2 tsp Cumin Seeds
• 15 Whole Black Pepper
• 1 sprig Curry Leaves
• 1 tsp Asafoetida (Hing)
• 1 Green Chili, chopped
• 15 Cashews
• 2 tbsp Ghee
• Salt, to taste

Preparation Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins

Instructions:

1. Begin by dry roasting the oats in a pan for about 5 minutes. Once roasted, set them aside.
2. In a pressure cooker, add the moong dal, chopped spinach, and water. Cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
3. Heat ghee in a pan, add cashews, and sauté until golden brown. Remove and set aside.
4. In the same pan, heat a little more ghee. Add cumin seeds, and once they splutter, add black pepper, curry leaves, green chili, and asafoetida (hing). Sauté for 10 seconds.
5. Add the roasted oats to the pan and stir well to mix. Pour in the water and cook until the oats are fully cooked.
6. Add the cooked dal and spinach mixture to the pan. Stir everything together and let it cook for a few more minutes. Adjust salt to taste.
7. Garnish with roasted cashews on top.

Serving Suggestion: Serve Oats and Spinach Pongal with coconut chutney and filter coffee for a perfect South Indian breakfast!