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Pudina Pongal
Mint is a natural coolant for the body and imparts an amazing flavour to the food. Chef Shazia Khan uses this herb to make Pongal, a wholesome and yummy meal that is perfect for a pregnant woman.
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-10-20 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

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INGREDIENTS

  • 11/4 cup Rice (soaked for 20 minutes)
  • 1/2 cup Yellow Moong Dal (Split) , soaked for 20 minutes
  • 1 tsp Cumin seeds (Jeera)
  • 5 cups Water
  • 2 tbsp Desi Ghee
  • Salt , to taste
  • FOR FOR PASTE 
  • 1 cup Mint Leaves
  • 1/4 cup Coriander leaves
  • 1 Green Chilli
  • 1 inch Ginger
  • FOR To TEMPER
  • 1 tbsp. Desi Ghee
  • 8 Cashew nuts , halved
  • 1 Cumin seeds
  • 1 Whole Black Peppercorns
  • 1 sprig Curry leaves
  • Dry red chilli

HOW TO PREPARE PUDINA PONGAL

  1. 1

    Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.
  2. 2

    Now, heat ghee in a pressure cooker, add the cumin seeds, black pepper and let it crackle.
  3. 3

    Add the soaked rice and dal and fry for a few minutes.
  4. 4

    Add the mint coriander paste and saute for a minute.
  5. 5

    Add 5 cups of water, season with salt and pressure cook for 4 to 5 whistles and keep aside.
  6. 6

    In the meantime prepare the tadka by heating ghee in a small tadka pan.
  7. 7

    Add in the cumin seeds, black peppercorns, dry red chillies and let it crackle.
  8. 8

    Add the cashew halves and curry leaves and fry until cashew turn golden.
  9. 9

    Once the pressure has been released, open the lid and mash the pongal mixture.
  10. 10

    Add in the tadka over it and Serve.
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