Palak Masala Pongal is a delightful South Indian dish that combines the goodness of rice, lentils, and the vibrant flavour of spinach (palak). This one-pot wonder is not only delicious but also packed with nutrition. If you’re a fan of comfort food that’s healthy and hearty, this recipe is a must-try.
Palak, or spinach, is a nutritional powerhouse, adding a vibrant green hue and many vitamins and minerals to the dish. The marriage of green gram dal and rice creates a creamy, textured base. At the same time, the medley of veggies like onions, brinjal, and tomatoes introduces a delightful variety of flavours and textures.
The magic begins with dry roasting the rice and dal separately to enhance their earthy aromas. Then, the vegetables are sautéed in fragrant ghee alongside green chillies and a dash of garam masala powder, infusing the dish with a delightful, savoury perfume.
The combination of these ingredients creates a wholesome, hearty dish that’s perfect for breakfast, lunch, or dinner. Palak Masala Pongal is comfort food, offering both nutrition and flavour in every bite. This dish pairs wonderfully with coconut chutney, tangy sambar, or simple yoghurt-based raita.
Palak Masala Pongal
Palak Masala Pongal
Ingredients
- 1 cup Raw Rice
- 1/2 cup Green Gram Dal
- 6 cups Water
- 2 bunches of Palak (Spinach)
- 3 big Onions
- 2 Tomatoes
- 250 grams Green Brinjal
- 1/2- inch piece of Ginger
- 4 Green Chillies (cut in half)
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 1 1/2 teaspoons Cumin Seeds
- 10 Broken Cashewnuts
- 2 sprigs of Curry Leaves
- 1/2 teaspoon Garam Masala Powder
- 1 1/2 teaspoons Salt
Instructions
- Dry roast the green gram dal and rice separately.
- Wash and chop the onion, tomato, brinjal, palak (spinach), and keep them separately.
- Grate the ginger.
- Heat oil in a pressure cooker.
- Fry the green chillies, onion, brinjal, palak (spinach), and tomatoes.
- Add 6 cups of water and salt when the water starts boiling.
- Add the roasted rice and dal. Mix well.
- Allow it to boil again, then close the lid and keep the weight.
- Reduce the flame and switch off after 10 minutes.
- In a separate pan, heat ghee.
- Add cashewnuts, cumin seeds, curry leaves, grated ginger, and garam masala powder.
- Pour this mixture on top of the pongal immediately after opening the lid.
- Mix well and serve hot.
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Frequently Asked Questions (FAQ):
What can I serve with Palak Masala Pongal?
Palak Masala Pongal pairs wonderfully with coconut chutney or tomato chutney. It’s also delicious when served with a side of crispy papadum.
Can I make this recipe without a pressure cooker?
Yes, you can prepare Palak Masala Pongal without a pressure cooker, but it may take longer to cook. You can use a regular pot and simmer until the rice and lentils are soft.
Is Palak Masala Pongal a spicy dish?
It has a mild to moderate level of spiciness. You can adjust the number of green chillies to suit your taste. For a softer version, reduce the amount of green chillies.
Can I use frozen spinach instead of fresh palak?
Yes, you can substitute frozen spinach if fresh palak is unavailable. Just thaw and drain the spinach before using it in the recipe.
Are there any variations of Palak Masala Pongal?
Absolutely! You can add vegetables like carrots or peas for extra flavour and nutrition. Some people also like to garnish it with fried paneer cubes for a unique twist.
Palak Masala Pongal is a beloved South Indian dish that’s both comforting and wholesome. It’s a great way to incorporate the goodness of spinach into your meal. So, gather your ingredients and follow our simple steps to enjoy this delicious, one-pot wonder. If you’re a fan of South Indian cuisine, you might also want to explore recipes like “Masala Dosa” or “Coconut Rice” for a complete culinary experience.
