## Oats And Spinach Pongal Recipe (Tamil Nadu Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Oats And Spinach Pongal Recipe** with this easy-to-follow recipe. A traditional **Tamil Nadu South Indian Breakfast**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes
**Cuisine:** Tamil Nadu
**Course:** South Indian Breakfast
**Diet:** High Protein Vegetarian
### Ingredients for Oats And Spinach Pongal Recipe:
* 3/4 cup Instant Oats (Oatmeal)
* 1/2 cup Yellow Moong Dal (Split)
* 1 cup Spinach – chopped
* 1 cup Water
* 2 teaspoon Cumin seeds (Jeera)
* 15 Whole Black Peppercorns
* 1 sprig Curry leaves
* 1 teaspoon Asafoetida (hing)
* 1 Green Chilli – slit
* 15 Cashew nuts
* 2 tablespoons Ghee
* Salt – to taste
### Step-by-Step Instructions to Make Oats And Spinach Pongal Recipe:
1. dry roast the oats for 5 minutes and keep it aside.
2. Pressure cook the moong dal along with chopped spinach for 2 whistles.
3. Heat a heavy bottomed pan, add ghee.
4. When ghee heats, add cashewnuts and fry till they turn brownish.
5. Remove and keep aside.
6. In the same kadai/wok, add more ghee if needed.
7. Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida.
8. Add the roasted oats and mix well.
9. Add water, 1/4 cup at a time, mix and cook till oats get cooked.
10. Add the pressure cooked spinach and moong dal to the kadai with oats.
11. Mix everything well.
12. Add salt to taste and garnish with roasted cashewnuts.
13. Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice.
14. You can even have this for lunch/dinner, when you want to eat something light like along with a cup of Masala Chai Recipe – Indian Spiced Tea.
### Tips for the Best Oats And Spinach Pongal Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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