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

To begin making Pudina Khara Pongal method, wash and soak the rice and dal for 20 moments.Make a paste of mint/pudina, coriander, green chilli and ginger using a mixer grinder and keep aside.Now, burning up fat in the pressure cooker, transfer in the cumin seeds and let it crackle.transfer in the soaked rice and dal and cooking vessel-fry for a few moments.transfer in the mint coriander paste and saute for a minute.transfer in 5 cups of liquid, augment the taste with seasoning and pressure oven-cook for 4 to 5 whistles and keep aside.In the mean prepare the tadka by heating ghee in a small tadka cooking vessel.transfer in in the cumin seeds, peppercorns and let it crackle.transfer in the cashew halves and cooking vessel-fry till they turn golden.transfer in the curry leaves and asafoetida and turn off the flame.Once the pressure has been released, open the lid and mash the pongal mixture.transfer in in the tadka over it and enjoy the Pudina Khara Pongal method along with Kathirikai Gothsu method (spirited and puckerish Eggplant Curry)and South Indian Coconut Chutney for a relaxed weekend breakfast.