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View Recipe — Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)

🍲 Pudina Khara Pongal Recipe (Rice and Lentils Cooked With Mint Leaves & Mild Spices)

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Recipe Overview

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Diet Type

General

Meal Course

Cuisine

Portion / Quantity

Description

⚡ Macronutrients

Calories420kcal

Protein15g

Carbs60g

Fat12g

Fiber4g

Sugar2g

🥗 Ingredients

Ingredient	Qty
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,1 teaspoon Cumin seeds (Jeera),5 cups Water,1 teaspoon Sunflower Oil,Salt - to taste,2 tablespoons Ghee,8 Cashew nuts - halved,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 pinch Asafoetida (hing)	4

Ingredient

Qty

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,1 teaspoon Cumin seeds (Jeera),5 cups Water,1 teaspoon Sunflower Oil,Salt - to taste,2 tablespoons Ghee,8 Cashew nuts - halved,1 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 pinch Asafoetida (hing)

👨‍🍳 Preparation Methods

To begin making�Pudina Khara Pongal Recipe, wash and soak the rice and dal for 20 minutes.Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.Now, heat oil in the pressure cooker, add the cumin seeds and le

Prep: 10m Cook: 20m