Oats Spinach Pongal
Oats Pongal, a South Indian style healthy breakfast recipe with oats for your kids lunck box. Learn how to make a quick, tasty and nutritious oats recipe.
Oats Spinach Pongal
Ingredients
14Instructions
- 1
Heat ghee in a vessel, add broken cashew nuts and saute till golden brown. Remove and keep aside. In the same ghee, add crushed cumin and black pepper corns and allow the cumin to splutter.
- 2
Add asafoetida and curry leaves and saute for a few seconds. Add ginger, green chilies and mix. Add spinach and saute for 3-4 minutes.
- 3
Add water and salt and bring to a boil. Add oats and mix. Reduce flame and cook for 4 minutes.
- 4
Add the cooked dal and mix. Place lid and cook for another 3 minutes.
- 5
Turn off flame and remove onto a serving bowl. Garnish with toasted cashew nuts.
Chef's Tips
- —Spinach is optional.
- —You can add mixed vegetables of your choice for a one pot meal.
About This Recipe
Oats Pongal
I hope you are enjoying the Oats recipes in Indian style blogged so far. Thank you for all the wonderful feedback that I have been receiving on the Facebook fan page and here. Oats Pongal, a South Indian style healthy breakfast recipe, is sure to be well received by your loved ones. I added spinach along with yellow moong dal giving the Oats Pongal a wonderful flavor and not to mention, nutrition.
Its a personal preference, I like to make the Oats Pongal a bit more creamy (read liquid-y) by adding more liquid during the cooking process. Just add 1/2 cup of water in addition to the mentioned quantity of water in the recipe. Throw in some mixed vegetables and you have a one pot meal. I enjoy Oats Pongal when dunked in rasam or sambar rather than a chutney as a side. Its super comforting. 🙂
