Broken wheat spinach pongal / godhumai rava keerai pongal

Main Dish
4 servings
15 min
20 min
A healthy variation to a popular South Indian Tiffin Variety Ven pongal / Milagu Pongal.


Number of serving: 4
Broken wheat -1 cup

Moong dhal - 1/2 cup

Spinach - 1 bunch (cleaned and chopped)

Curry leaves- 1 sprig

Black pepper -11/2 tsp

Cumin seeds -1 tea spoon

Ginger - 2 teaspoon (finely chopped)

Green chilli – 1 (finely chopped)

Water - 4 cups

Oil -1 table spoon

Ghee – 2 to 3 tsp

Salt - to taste


  • Directions:

    Wash broken wheat and dhal.

    Pressure cook the broken wheat and dhal along with chopped spinach, asafeotida, salt, half the quantity of cuminseeds, pepper, curryleaves in nearly 4 cups of water (adjust according to the quality / size of your broken wheat) for about 3 to 4 whistles or until it becomes soft.

    After it is done, give it a quick mix.

    Take another pan, add oil as well as ghee; temper with remaining cumin seeds, pepper, curry leaves, chopped ginger and chopped green chillies. Pour it over the broken wheat, dhal mixture and mix thoroughly.

    Serve hot.

    The best accompaniment for this pongal is Coconut Chutney and Sambar.


    You may add cashew nuts while tempering, though purely optional. Diabetic and those who want to have a low fat diet can avoid ghee.


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