Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)
Pudina Khara Pongal is a delightful South Indian dish that beautifully combines rice and yellow moong dal with the refreshing flavor of mint leaves, creating a fragrant and wholesome meal. This dish is not only high in protein but also packed with aromatic spices, making it a perfect option for a nourishing breakfast or a light lunch. Pair it with spicy and tangy Kathirikai Gothsu and a refreshing coconut chutney for a complete meal that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 20 minutes) | 1 cup |
| Yellow Moong Dal (Split, soaked for 20 minutes) | 1/2 cup |
| Mint Leaves (Pudina, tightly packed) | 1 cup |
| Coriander Leaves (Dhania, tightly packed) | 1/4 cup |
| Green Chilli | 1 |
| Ginger | 1 inch |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Water | 5 cups |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Cashew Nuts (halved) | 8 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (hing) | 1 pinch |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 8-10 grams |
| Carbohydrates | 40-50 grams |
| Fat | 10-15 grams |
| Fiber | 3-4 grams |
Preparation Time
| Component | Time (in minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 20 |
| Total Time | 30 |
| Servings | 4 |
Instructions
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Soak the Rice and Dal: Start by washing and soaking the rice and yellow moong dal in enough water for about 20 minutes. This step ensures that they cook evenly and thoroughly.
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Make the Mint-Coriander Paste: In a mixer grinder, combine the tightly packed mint leaves, coriander leaves, green chilli, and ginger. Blend them into a smooth paste and set it aside for later use.
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Cooking in Pressure Cooker:
- Heat the sunflower oil in a pressure cooker over medium heat.
- Add the cumin seeds and allow them to crackle, releasing their aromatic flavor.
- Next, add the soaked rice and moong dal, frying them for a few minutes until they become slightly toasted and fragrant.
- Stir in the prepared mint-coriander paste, sautéing it for about a minute to enhance the flavors.
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Pressure Cooking:
- Pour in 5 cups of water and season with salt to taste.
- Close the lid of the pressure cooker and cook for about 4 to 5 whistles. Once done, turn off the heat and allow the pressure to release naturally.
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Prepare the Tadka: While waiting for the pressure to release, heat ghee in a small tadka (tempering) pan.
- Add cumin seeds and whole black peppercorns, allowing them to crackle.
- Toss in the halved cashews and fry them until they turn golden brown.
- Add the curry leaves and a pinch of asafoetida (hing), then turn off the flame, letting the flavors meld together.
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Final Touches:
- Once the pressure has completely released, carefully open the lid of the pressure cooker.
- Gently mash the cooked pongal mixture using a spatula or a ladle, ensuring that it’s combined well.
- Pour the hot tadka over the pongal, allowing the rich flavors to blend into the dish.
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Serving Suggestions: Serve the delicious Pudina Khara Pongal hot, accompanied by Kathirikai Gothsu (a spicy and tangy eggplant curry) and South Indian Coconut Chutney. This combination makes for a satisfying and flavorful breakfast that is perfect for leisurely weekends or special occasions.
Pudina Khara Pongal is not just a meal; it’s an experience that showcases the wonderful blend of South Indian spices and the freshness of herbs. Enjoy this wholesome dish and let its rich flavors transport you to the sunny South Indian mornings!
