Thursday, January 8, 2015

Brown rice spinach pongal

Making a pongal with spinach and brown rice is one of my favorites. I have coined this recipe for our own taste and I am sure it will be liked by you all too.
Keerai pongal with eggplant curry, pappad


Ingredients:
brown rice - 3/4 cup
green gram dal (moong dal) - 1/2 cup
water - 4 cups
spinach - 2 cups (chopped)
salt - to taste
turmeric powder - 1/8 tsp
hing - a pinch
ghee - 1 tbsp (while serving)
Tempering:
ghee - 1 tbsp
cumin - 1 tsp
black pepper - 1 tsp
green chilly - 2
curry leaves - few

Method:
Rinse the brown rice , dhal and soak for 30 minutes - 1 hour.  This helps in easy cooking. Pressure cook the rice and dal together with water, salt and turmeric powder.
In another cooking vessel, temper the items mentioned. Heat 1 tbsp ghee. Add cumin, black pepper , chopped green chillies, curry leaves and saute a little. Add the cooked rice+dal.
Chop the spinach finely. Put the chopped spinach and add some more water to cook.
Switch off , as soon as the spinach gets cooked. Add 1 tbsp ghee and mash gently with a  spatula and serve hot.

Serving suggestions:
Serve as lunch.
Good side dishes are coconut chutney, baingan ka parta, sambar, pappad.
serves 2.

6 comments:

Hamaree Rasoi said...

Healthy, tasty and colourful looking pongal platter.
Deepa

Rebecca Subbiah said...

very nice my hubby would love it

Full Scoops said...

Wow, what a healthy pongal! Awesome!

Delectable Flavours said...

Very tempted by the name...I hate greens but love pongal. One such idea to add greens! Very innovative!

Jaleela Kamal said...

சூப்பர் மீல், அந்த கீரை படம் ரொம்ப அருமையாக வந்து இருக்கு விக்கி

Suja Manoj said...

Innovative comfort dish,looks yum