Pudina Khara Pongal Recipe (Rice and Lentils Cooked with Mint Leaves & Mild Spices)
Introduction
Pudina Khara Pongal is a delightful variation of the traditional Pongal, a beloved South Indian dish often enjoyed as a wholesome breakfast. This version incorporates the refreshing and aromatic flavor of mint leaves (Pudina), adding a new twist to the classic rice and lentil combination. The fragrant mint leaves, paired with mild spices, elevate the dish, making it an irresistible choice for breakfast or even a light lunch. Often paired with a spicy Kathirikai Gothsu (Eggplant Curry) and coconut chutney, Pudina Khara Pongal promises a hearty and satisfying meal that embodies the rich culinary heritage of South India. Whether you’re planning a relaxing weekend breakfast or a nutritious start to the day, this dish is sure to delight your taste buds and leave you craving more.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Rice | 1 cup | Soaked for 20 minutes |
| Yellow Moong Dal (Split) | 1/2 cup | Soaked for 20 minutes |
| Mint Leaves (Pudina) | 1 cup (tightly packed) | Fresh, finely chopped |
| Coriander Leaves (Dhania) | 1/4 cup (tightly packed) | Fresh, finely chopped |
| Green Chilli | 1 | Chopped |
| Ginger | 1 inch | Chopped |
| Cumin Seeds (Jeera) | 1 tsp | |
| Water | 5 cups | |
| Oil | 1 tsp | |
| Salt | To taste | |
| For Tempering (Tadka) | ||
| Ghee | 2 tbsp | |
| Cashew Nuts | 8 halves | Roasted |
| Cumin Seeds (Jeera) | 1 tsp | |
| Whole Black Peppercorns | 1 tsp | |
| Curry Leaves | 1 sprig | Fresh |
| Asafoetida (Hing) | A pinch |
Preparation Time
- 10 minutes
Cooking Time
- 20 minutes
Instructions
-
Preparation of Rice and Dal:
Begin by washing the rice and moong dal thoroughly. Soak them in water for about 20 minutes to ensure they cook evenly and quickly. -
Making the Mint and Coriander Paste:
In a mixer grinder, combine the mint leaves, coriander leaves, green chilli, and ginger. Grind them into a smooth paste and set aside. -
Cooking the Rice and Dal:
Heat oil in a pressure cooker. Add the cumin seeds and let them crackle. Once the seeds pop, add the soaked rice and moong dal to the cooker. Fry them gently for a couple of minutes until they release a pleasant aroma. -
Adding the Mint-Coriander Paste:
Stir in the mint and coriander paste. Sautรฉ the mixture for another minute, allowing the flavors to infuse. -
Pressure Cooking:
Add 5 cups of water to the cooker and season with salt. Close the lid and pressure cook the mixture for about 4 to 5 whistles, or until the rice and dal are soft and fully cooked. Once done, let the pressure release naturally before opening the lid. -
Preparing the Tempering (Tadka):
In a small tadka pan, heat the ghee. Add cumin seeds, black peppercorns, and let them crackle. Next, add the cashew halves and fry them until they turn golden brown. Toss in the curry leaves and a pinch of asafoetida (hing) and turn off the heat. -
Final Assembly:
Open the pressure cooker once the pressure has completely released. Use a spoon to mash the pongal mixture gently to your desired consistency. Pour the prepared tadka over the pongal and mix well. -
Serving Suggestion:
Serve the Pudina Khara Pongal hot, accompanied by a spicy Kathirikai Gothsu (eggplant curry) and fresh South Indian coconut chutney for a complete and satisfying meal. This dish is perfect for a relaxed weekend breakfast or as a comforting snack during any time of the day.
Allergen Information
- Contains nuts (cashews).
- Ghee, which is made from clarified butter, is used in this recipe. Individuals with dairy sensitivities may want to substitute with a dairy-free alternative, such as coconut oil.
Dietary Preferences
- Vegetarian: This dish is entirely plant-based, making it suitable for vegetarians.
- High Protein: The combination of yellow moong dal and rice makes this a protein-packed meal, ideal for those seeking to maintain or increase their protein intake.
- Gluten-Free: This recipe is naturally gluten-free as it does not contain wheat-based products.
- Low in Fat: While ghee is used for tempering, you can reduce the quantity for a lower-fat version, especially if you’re watching your fat intake.
Advice & Tips
- Mint Freshness: For the best flavor, ensure you use fresh mint leaves. Dried mint can alter the taste, making the dish less vibrant and aromatic.
- Pressure Cooker Tip: Always ensure that the water quantity is enough for the rice and dal to cook properly. If your pressure cooker is small, you can reduce the quantity of rice and dal accordingly.
- Customizing Spice Levels: Adjust the amount of green chilli based on your spice tolerance. You can also add a pinch of turmeric to give the dish a lovely color and additional flavor.
- Pairing: While Kathirikai Gothsu and coconut chutney are traditional accompaniments, you can also enjoy Pudina Khara Pongal with sambar or a simple vegetable curry for added variety.
Conclusion
Pudina Khara Pongal is a fresh, flavorful take on a classic South Indian favorite. Its vibrant mint flavor, combined with the mild warmth of spices, offers a delightful culinary experience. Whether you’re preparing it for a special breakfast or an everyday meal, this dish is sure to leave you satisfied. The dish also provides a healthy balance of protein and carbs, making it an excellent choice for those seeking a nutritious start to their day. Try it once, and it’s bound to become a staple in your kitchen!
