If using spinach or methi, pluck the leaves and wash them in plenty of water. Drain and set aside till we use.
Dry roast oats for about 5 minutes, set aside.
Wash and cook the moong dal with salt and 1 ½ cups water till smooth, cooking dal to smooth adds a good taste to the oats pongal.
Add roasted oats and stir. Cook till the oats soften. If needed add more hot or cold water. If using methi leaves or spinach, chop them and add, and cook till they wilt off.
Meanwhile heat a pan with ghee, add cashews, when they are lightly browned add the cumin, pepper and saute, add ginger and curry leaves fry till you get an aroma of ginger. Add turmeric. Pour this seasoning into the cooked pongal. Stir well and serve oats pongal while hot or warm.
Ingredients
Directions
If using spinach or methi, pluck the leaves and wash them in plenty of water. Drain and set aside till we use.
Dry roast oats for about 5 minutes, set aside.
Wash and cook the moong dal with salt and 1 ½ cups water till smooth, cooking dal to smooth adds a good taste to the oats pongal.
Add roasted oats and stir. Cook till the oats soften. If needed add more hot or cold water. If using methi leaves or spinach, chop them and add, and cook till they wilt off.
Meanwhile heat a pan with ghee, add cashews, when they are lightly browned add the cumin, pepper and saute, add ginger and curry leaves fry till you get an aroma of ginger. Add turmeric. Pour this seasoning into the cooked pongal. Stir well and serve oats pongal while hot or warm.