Pudina Rice (Mint Rice) Recipe
Servings: 3–4
Prep Time: 10 minutes
Cook dinner Time: 20 minutes
Components:
1.five cups cooked rice (ideally cooled and fluffy)
1 cup clean mint leaves (pudina)
Half cup sparkling coriander leaves
2 green chilies
1-inch ginger piece
1 small onion, finely chopped
1 tbsp oil or ghee
1 tsp mustard seeds
1 tsp urad dal (break up black gram)
1 tsp chana dal (split chickpeas)
1 dried crimson chili
1/four tsp asafoetida (hing)
10–12 curry leaves
Salt to flavor
1 tbsp lemon juice (non-compulsory)
A handful of roasted peanuts or cashews (elective)
Step-with the aid of-Step instructions:
Put together Mint Paste:
In a blender, add clean mint leaves, coriander leaves, inexperienced chilies, ginger, and a little water. Grind to a clean paste and preserve aside.
Mood Spices:
Warmth oil or ghee in a pan. Upload mustard seeds and allow them to splutter. Upload urad dal, chana dal, dried purple chili, asafoetida, and curry leaves. Sauté till dals flip golden brown.
Sauté Onion:
Upload chopped onions and sauté till translucent.
Cook dinner Mint Paste:
Add the prepared mint paste and salt. Cook on medium heat for three–4 minutes till raw odor disappears and the paste thickens slightly.
Upload Rice:
Upload the cooked rice to the pan. Gently mix, making sure the rice is lined evenly with the mint masala. Cook for two–three minutes on low flame.
End:
Add lemon juice if using and blend properly. Garnish with roasted peanuts or cashews for delivered crunch.
Serve hot with raita or curd.
Refreshing, fragrant, and flavorful—Pudina Rice is a extremely good one-pot meal or a delectable side dish best for any day!
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