Keerai pongal | Spinach with rich and dal

Keerai pongal, I have never tasted and heard too, till I tasted at Hema's (she is a blogger) home. I liked this pongal so much that I started to do frequently. I do this with rice, wheat rava or quinoa. All of them taste so good. A whole meal combined with dal and vegetable is healthy and filing too.

Ingredients:

• Raw or basmati rice - 2 cups
• Moong dal - 1 or 1.5 cup
• Chopped spinach - 2 cup
• Salt - to taste

To temper:

• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Pepper - 2 tsp
• Cashews - 5
• Grated ginger - 1 tsp

Method:

In a skillet fry the moong dal on medium heat till aroma rises. Combine with rice,chopped spinach,salt with 7 to 8 cups of water.

In a wide pan heat 2 to 3 tbsp of oil, add cumin seeds, crushed pepper, cashews and grated ginger and wait till the cashew turns golden brown. Combine the pressure cooked rice and give a nice stir. Serve with sambhar or chutney.  

Note:

• Pressure cook the rice and dal for 15 to 20 minutes. The rice should be cooked very nicely.
• Crush the pepper so that it is not too spicy for kids.
• Ghee can be used instead of oil.