Palak Masala Pongal

Ingredients

• • Rice (raw) - 1 cup
• • Green gram dal - ½ cup
• • Water - 6 cups
• • Palak - 2 bunches
• • Onions - 3
• • Tomatoes - 2
• • Brinjal - ¼ kg
• • Ginger - ½ inch piece
• • Green chillies (slit lengthwise) - 4
• • Oil - 2 tablespoons
• • Ghee - 1 tablespoon
• • Cumin seeds - 1 ½ teaspoons
• • Cashew nuts - 10
• • Curry leaves - 2 sprigs
• • Garam masala powder - ½ teaspoon
• • Salt - as required

Method

• 1. Dry roast dal and rice separately.
• 2. Wash and chop onion, tomato, brinjal, palak and keep separately.
• 3. Grate ginger.
• 4. Pour oil directly in the pressure cooker fry green chillies, onion, brinjal, chopped palak and then tomatoes.
• 5. Pour 6 cups of water and add required salt.
• 6. When water starts boiling add rice and dal. Mix well.
• 7. Allow to boil again, mix well and close with the lid.
• 8. Keep the weight and reduce the flame.
• 9. Switch off after 10 minutes.
• 10. Heat ghee add cashew nuts, cumin, curry leaves, grated ginger and garam masala powder.
• 11. Pour on top of the pongal immediately after opening the lid.
• 12. Mix well and serve hot.