spinach barley pongal

Seema Sriram

Scoop a tasty ladleful of the hot creamy spinach barley pongal and add a small ladleful of chutney on the side. Enjoy this divine combo as that comforting healthy meal. Is your plate ready?

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Prep Time 10

Cook Time 15

Course Main Dish, Traditional

Cuisine diabetic friendly, gluten free, South indian

Servings people

Equipment

instant pot

Ingredients

for tempering

1 tbsp ghee use coconut oil for vegan
1/2 tsp cumin seeds jeera
1/4 tsp fenugreek seeds
1-2 long pepper or use regular peppercorns
1 tsp fresh ginger root chopped

for the pongal

1/2 cup barley
1/4 cup Moong dal
1/2 cup spinach
2.5 cups drinking water
1/4 tsp turmeric powder
salt to taste

Instructions

Into the instant pot add the ghee and the ingredients for tempering.
Set on saute and as they sizzle up, add the moongdal, barley and spinach.
Saute well and add the water, salt and turmeric powder.
Mix well and set on pressure mode, normal pressure for 15 minutes.
Once cooked let the pressure release naturally.
Fluff the rice and adjust with warm water if necessary.
Stand for 5 minutes and the pongal will be ready to eat.

Keyword festival offerings, Indian vegetarian dinner, Pongal foods