Spinach wheat rava pongal | Samba godhuma rava keerai pongal


Spinach wheat rava pongal


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 3 | Type: Breakfast, dinner

Ingredients

  • Wheat rava [Godhumai Rava, small] – 1 ½ cup
  • Moong dal – ½ cup
  • Spinach or Arai keerai [Greens, Amaranthus Tristis] – 1 cup [washed, plucked & chopped]
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Water - 3 cups

For seasoning / Tempering

  • Ginger – 1 tbsp [chopped & mashed]
  • Cumin seeds – 1 tbsp
  • Peppercorns - 7
  • Cashew nuts – 10
  • Green chilli – 1 [finely chopped]
  • Curry leaves – 1 spring
  • Ghee – 3 tbsp

Method

  • Dry roast wheat rava & moong dal.
  • Heat pressure cooker, add wheat rava, moong dal, water & ghee, cover it & cook for 4 whistles
  • Pluck, Wash & chop spinach or arai keerai.
  • Heat ghee in a pan, add chopped spinach, turmeric powder & salt sauté gently. Then add water cook till soft [apr. 4 min].
  • For seasoning: - Heat ghee in a pan, add cumin seeds, pepper corns, ginger, green chili, cashews & curry leaves sauté then cut off heat.
  • Add cooked spinach & seasoned ingredients to the wheat rava mixture.
  • Add salt & ghee mix well then serve hot with chutney or pickle.

Tip

  • Finally add crushed peppercorns gives extra nice flavor

Samba godhumai rava keerai pongalSamba godhumai rava keerai pongal


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