Mint pongal (Pudina pongal)
Mint Millet Pongal is an easy and healthy recipe with pudina leaves as the main ingredient. Make your regular South Indian breakfast recipe more nutritious with mint and millet grain.
Servings 3
Ingredients
- ½ cup millet Any small millets like Foxtail millet or Little millet or Proso millet or Kodo millet
- ½ cup moong dal mung lentils
- 3 cups water
- ½ cup mint leaves
- ¼ cup coriander leaves you can use coriander stalks as well
- 2 sprig curry leaves
- ¼ cup grated coconut
- ½ cup yogurt For vegan version I use coconut yogurt
- 1 green chili
- ½ inch ginger
- ½ tsp cumin seeds
- 2 tsp ghee or coconut oil or any oil
- Salt to taste
- 5 cashews
Instructions
Cooking millet dal mixture in an Instant pot
- Add washed millet, washed moong dal to the Instant Pot inner pot and add water to it, close the lid.
- Seal the vent of Instant Pot and select manual mode. Cook for 8 minutes on high pressure.
- It will take around 10 to 12 minutes for pressure to build up. Once the Instant pot stops, wait for 10 minutes and do a manual pressure release.
Cooking millet lentil mixture in a pressure cooker or electric rice cooker
- Add washed millet, washed mung dal to the pressure cooker or electric rice cooker inner pot.
- Now add water and pressure cook for 2 to 3 whistles. Once pressure is released naturally, mix the cooked millet dal. If using an electric rice cooker, cook until it is done.
Steps to make pudina pongal
- Take the mint leaves, coriander leaves, curry leaves, ginger, green chili, grated coconut, curd into a mixer jar.
- Grind the mixture into a smooth paste and keep it aside.
- Heat a pan and add oil or ghee to it. Once the oil is hot, add cumin seeds, cashews, a pinch of hing, and let them fry for a couple of minutes.
- Now add the mint mixture, salt and let it come to a boil.
- Add millet lentil mixture to the pan and stir it well. You can add water to adjust the consistency.
- Let the mint millet mixture cook for around 5 minutes and switch off the flame.