KEERAI PONGAL / SPINACH WITH RICE AND LENTILS

Today is first day of BM # 19 group 4. I have chose to cook with greens for 3 days. This recipe also I learnt from Mrs. Revathy Shanmugam's cookery show. Its very simple and delicious. Kids loved this. A twist from the ordinary pongal.

 

 

 

INGREDIENTS

Spinach / palak - 1 bunch
Rice - 1 cup
Moong dhal - 1/2 cup
Coconut milk -  1 cup
Onion - 1
Garlic - 3 pods
Crushed pepper corns - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Ghee - 1 tbsp
Cashew - few ( Optional)
 curry leaves for tempering

METHOD

Cook the chopped spinach leaves by giving one whistle.Make puree.

Combine rice , moong dal and cumin seed and pressure cook .

In a pan heat oil add garlic, onion and curry leaves.

When it is cooked , add spinach puree.cook until it blends.

 

Mash the rice , add the spinach mix to that. Add pepper powder, salt. coconut milk and cook until it blends nicely.

 

Garnish with cashews if you are using.

 

 

 

 

 

 

You can serve with pickle.

 

We have to add coconut milk carefully , if we add more the consistency will change.





 

 

You can see recipes of BM 19 here.