Palak Masala Pongal

Ingredients


Rice - 1 Cup
Chopped Yellow Moong Dal - 1/4 Cup
Spinach - 2 Bunches
Slitted Green Chillies - 4 To 7
Chopped Onion - 2
Chopped Tomato - 2
Chopped Brinjal - 2 Or 3
Grated Ginger - 1/2 Inch Pieces
Garam Masala Powder - 1/2 Teaspoon
Ghee - 3 Tablespoons
Cumin Seeds - 1 Teaspoon
Cashew Nuts - 2 Tablespoons
Curry Leaves - 10 To 12

Palak Masala Pongal
Learned From Chef Mallika Badrinath

Preparation


1. In a pan, dry fry rice and yellow moong dal until it becomes slightly brown.
2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.
3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.
4. When water boils well, add rice and moong dal. Boil for 10 minutes. 
5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining ghee.


Now, Palak Masala Pongal is ready!!!


Serve: Chutney and Sambar