### TranslatedIngredients: 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 ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Oats And Spinach Pongal recipe, dry roast the oats for 5 minutes and keep it aside.Pressure cook the moong dal along with chopped spinach for 2 whistles.Heat a heavy bottomed pan, add ghee. When ghee heats, add cashewnuts and fry till they turn brownish. Remove and keep aside.In the same kadai/wok, add more ghee if needed. Add cumin seeds and after the cumin seeds crackle add black peppercorns, curry leaves, slit green chilli and asafoetida.Add the roasted oats and mix well. Add water, 1/4 cup at a time, mix and cook till oats get cooked.Add the pressure cooked spinach and moong dal to the kadai with oats. Mix everything well.Add salt to taste and garnish with roasted cashewnuts.Serve hot Oats And Spinach Pongal with ghee and Lauki raita or any other raita of your choice. 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.
