Sooji palak pongal recipe

Wash and chop the palak leaves finely.

Dry roast sooji and moong dal in a hot kadai. This will bring a nice aroma to the pongal.

In a pressure cooker, add dal, water, whole green chilies and pressure cook for 3-4 whistles or until soft.

Once pressure is released, remove the cooker lid and mash the mixture using a ladle.

Heat ghee in a pan. Add cashews and fry till golden brown. Set these cashews aside In the same pan, add peppercorns and fry till it starts to sputter. Add cumin seeds and allow it to sputter Next, add turmeric, asafoetida, curry leaves pepper powder, and give a good mix. Add chopped spinach leaves, cook them well until soft. Add 2 cups of water to the pan. Add the necessary salt to the water. Bring it to boil

Add sooji and cooked moong dal to the boiling water. Keep the flame in medium. Cover and cook till the sooji and moong dal are completely cooked.

Once the sooji is completely cooked, add roasted cashews, coriander leaves and give a mix. Also, add ghee and grated ginger. Give a good mix

Serve the sooji palak pongal hot with red chilli coconut chutney and mixed vegetable sambar or even spicy lemon pickle goes well with pongal.