Palak Masala Pongal

Palak Brinjal Pongal

Palak Masala Pongal

A pongal with a twist - A flavorful combination of palak, brinjal, and dal!
I have tasted this pongal in my friend’s house. I wanted to try it out at home. She gave me the recipe and said the recipe is present in Chef Mallika Badrinath’s book. I tried it out, and it was very delicious.
The kids will like this pongal very much because of its subtle flavor. I have not tasted any greens pongal like this before. Absolutely, delicious pongal. Thank you Chef! If you have not tasted it before, try it out. You will definitely like it.

Rice – 1 cup

Yellow moong dal – 1/4 cup

Spinach – 2 bunches

Slitted green chillies – 4 to 7 nos.

Chopped onion – 2 nos.

Chopped tomato – 2 nos.

Chopped brinjal – 2 or 3 nos.

Grated ginger – 1/2 inch pieces

Garam masala powder – 1/2 teaspoon

Ghee – 3 tablespoons

Cumin seeds (seeragam) – 1 teaspoon

Cashew nuts – 2 tablespoons

Curry leaves – 10 to 12 nos.

Salt – as desired


1. In a pan, dry fry rice and Yellow moong dal until it becomes slightly brown.

2. In a cooker, heat oil. Add green chillies, onion and fry until they become translucent. Add brinjal and tomato. Fry well and then add spinach.

3. When spinach has boiled well, add grated ginger, garam masala powder, and salt. Add 4 to 5 cups of water.

4. When water boils well, add rice and Yellow moong dal. Boil for 10 minutes.

5. Meanwhile, fry cumin seeds, cashew nuts, and curry leaves in Ghee. Add the fried cumin seeds, cashew nuts and curry leaves to the pongal. Garnish the pongal with the remaining Ghee.

Now, Palak Masala Pongal is ready!!!

Serve: Chutney (Side Dishes For Dosa & Idly), Sambar (KUZHAMBU, SAMBAR & RASAM)

Sending this entry to :-  Healthy Diet–Lunchbox Recipes Priya’s Healthy Diet page 

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