Wake up your senses with the vibrant flavors of Pudina Khara Pongal! This savory South Indian rice and lentil dish, infused with fresh mint and aromatic spices, offers a delightful twist on the classic. Imagine the comforting warmth of perfectly cooked rice and moong dal, brightened by a herbaceous mint-coriander paste and a crackling tempering of ghee, cashews, and curry leaves. It’s not just a meal; it’s a fragrant journey to the heart of South Indian comfort food, promising a satisfying and wholesome start to any day.
Why You Will Love This Recipe
- Flavorful & Aromatic: The fresh mint and coriander paste elevate the traditional pongal with a burst of refreshing, savory notes.
- Wholesome & Nutritious: Packed with the goodness of rice and moong dal, it’s a balanced and fulfilling meal.
- Quick & Easy: Prepared efficiently in a pressure cooker, making it perfect for a delicious weekday breakfast or brunch.
- Customizable: Easily adjustable spice levels and options for adding more vegetables or different tempering ingredients.
- Comforting: A hearty and warm dish that brings a sense of coziness and satisfaction.
Ingredients
- 1 cup Rice – soaked for 20 minutes
- 1/2 cup Yellow Moong Dal (Split) – soaked for 20 minutes
- 1 cup Mint Leaves (Pudina) – tightly packed
- 1/4 cup Coriander (Dhania) Leaves – tightly packed
- 1 Green Chilli
- 1 inch Ginger
- Salt – to taste
- 5 cups Water
- 1 teaspoon Sunflower Oil
- 1/2 teaspoon Cumin seeds (Jeera) – for cooking
- 2 tablespoons Ghee
- 1/2 teaspoon Cumin seeds (Jeera) – for tempering
- 1 teaspoon Whole Black Peppercorns
- 8 Cashew nuts – halved
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
Step-by-Step Instructions
- To begin making Pudina Khara Pongal, ensure your rice and dal are washed thoroughly and soaked in water for at least 20 minutes. Drain well before use.
- In a mixer grinder, combine the tightly packed mint leaves, coriander leaves, green chilli, and ginger. Add a splash of water if needed and blend into a smooth, vibrant green paste. Set aside.
- Heat the sunflower oil in a pressure cooker over medium heat. Add 1/2 teaspoon of cumin seeds and let them crackle and release their aroma.
- Add the soaked and drained rice and dal to the pressure cooker. Saut for a few minutes, stirring gently, until they are lightly toasted.
- Stir in the prepared mint-coriander paste and continue to saut for about a minute, allowing the raw flavors to cook out.
- Pour in 5 cups of water and season generously with salt to taste. Stir everything together.
- Close the pressure cooker lid and cook for 4 to 5 whistles on medium-high heat. Once cooked, turn off the flame and let the pressure release naturally.
- While the pongal is cooking, prepare the tempering (tadka). Heat the ghee in a small tadka pan over medium heat.
- Add the remaining 1/2 teaspoon of cumin seeds and the whole black peppercorns. Let them crackle and become fragrant.
- Add the halved cashew nuts and fry until they turn a beautiful golden brown.
- Finally, add the curry leaves and a pinch of asafoetida (hing). Saut for a few seconds until the curry leaves crisp up, then immediately turn off the flame.
- Once the pressure has fully released from the cooker, open the lid. The pongal mixture will be soft. Gently mash it with the back of a ladle to achieve a smooth, creamy consistency.
- Pour the freshly prepared tempering over the mashed pongal. Give it a gentle mix, ensuring the flavors are well combined.
Serving Suggestions
Pudina Khara Pongal is a meal in itself, but it truly shines when served with traditional South Indian accompaniments. Pair it with a spicy and tangy Kathirikai Gothsu (Eggplant Curry) and a refreshing South Indian Coconut Chutney for a relaxed and flavorful weekend breakfast or brunch. A dollop of extra ghee on top before serving adds an irresistible richness!
Chefs Tips & Variations
- Consistency: If your pongal is too thick after mashing, you can add a little hot water and stir it in until you reach your desired consistency.
- Spice Level: Adjust the number of green chillies in the mint paste according to your preference. For extra heat, you can also add a pinch of red chilli powder to the tempering.
- Nutty Crunch: For an even richer tempering, you can add a few chopped almonds or peanuts along with the cashews.
- Vegetable Boost: Feel free to add finely chopped carrots, peas, or beans along with the rice and dal for added nutrition and texture.
- Flavor Depth: A small squeeze of fresh lime juice just before serving can brighten the flavors even further.
- Vegan Option: Replace ghee with a plant-based oil or vegan butter for a delicious vegan version.