Spinach wheat rava pongal | Samba godhuma rava keerai 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 pongal