Pudina Khara Pongal Recipe
Pudina Khara Pongal is a delightful South Indian dish that combines the earthy flavors of rice and yellow moong dal with the refreshing zest of mint. This dish is not only comforting and nutritious but also a perfect breakfast option that can be paired with coconut chutney and filter coffee for an authentic experience. Below, you’ll find a detailed recipe that will guide you through the preparation of this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup (soaked for 20 minutes) |
| Yellow Moong Dal | 1/2 cup (soaked for 20 minutes) |
| Mint | 1 cup |
| Fresh Coriander | 1/4 cup |
| Green Chili | 1 |
| Ginger | 1 inch |
| Cumin Seeds | 1 teaspoon |
| Water | 5 cups |
| Oil | 1 teaspoon |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Cashews | 8 (broken) |
| Whole Black Pepper | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafetida | A pinch |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 290 kcal |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 8 g |
| Fiber | 4 g |
Preparation Time
| Description | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total Time | 30 minutes |
Servings
This recipe yields 4 servings, making it perfect for a family breakfast or a gathering with friends.
Instructions
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Soaking the Rice and Dal: Begin by thoroughly rinsing the rice and yellow moong dal under running water until the water runs clear. After rinsing, soak them in water for 20 minutes to soften them, allowing for quicker cooking later on.
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Preparing the Green Paste: In a mixer grinder, combine the mint leaves, fresh coriander, green chili, and ginger. Grind them into a fine paste and set this mixture aside for later use.
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Cooking in a Pressure Cooker: In a pressure cooker, heat the oil over medium heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for about 10 seconds, releasing their aromatic flavor. Next, add the soaked rice and dal to the cooker and sauté them for approximately 2 minutes, stirring gently to combine.
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Incorporating the Mint-Coriander Paste: Add the prepared mint and coriander paste to the cooker. Mix well and cook for an additional minute to allow the flavors to meld.
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Adding Water and Seasoning: Pour in 5 cups of water and season with salt according to your taste. Secure the lid of the pressure cooker and cook on high heat until you hear 4 to 5 whistles. Once done, allow the pressure to release naturally.
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Preparing the Tempering: While the pongal is cooking, heat ghee in a separate tempering pan over medium heat. Add the cumin seeds and whole black pepper, sautéing them for about 10 seconds until fragrant. Then, toss in the broken cashews and cook until they turn golden brown.
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Final Mixing and Serving: After the pressure has released from the cooker, open the lid and gently fluff the cooked pongal with a fork, mashing it slightly to reach your desired consistency. Pour the tempering over the pongal and give it a good mix to incorporate all the flavors.
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Serving Suggestion: Serve the Pudina Khara Pongal hot, accompanied by traditional South Indian coconut chutney and a cup of filter coffee for a complete breakfast experience.
Tips for Perfecting Your Pudina Khara Pongal
- Rice and Dal Ratio: Adjust the ratio of rice to moong dal according to your preference; for a creamier texture, use more dal.
- Mint Freshness: For a stronger mint flavor, use fresh mint leaves and adjust the quantity based on your taste.
- Cooking Equipment: If you don’t have a pressure cooker, you can also prepare this dish in a heavy-bottomed pot; just increase the cooking time and monitor the water level closely.
Pudina Khara Pongal is a wonderful dish that brings the freshness of mint and the warmth of spices together in a simple yet satisfying meal. Whether enjoyed for breakfast or as a light lunch, this dish is sure to please everyone at the table. Enjoy your culinary journey with this delightful recipe!
