Flavorful Pudina Mint RiceVeg
Transform leftover rice into a vibrant and aromatic meal with this simple mint-infused dish. Fresh mint and coriander leaves are blended into a zesty, spiced paste, then tempered with lentils, peanuts, and tomatoes for a perfect balance of texture and flavor. Ideal for a quick lunch box meal, this healthy and delicious dish brings a refreshing burst of herbs to your table in minutes. Serve warm with crunchy poppers or chips for a complete dining experience.
Ingredients
1 tbsp Clarified Butter (Ghee)
1 1⁄2 tsp Bengal Gram (Chana Dal)
1 1⁄2 tsp Black Gram (Urad Dal)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 Red Chilli
1 piece Onion (chopped)
A few Curry Leaves
1 piece Tomato (chopped)
2 nos. Green Chilli
3 cloves Garlic (chopped)
1 piece Ginger (chopped)
1 bunch Mint Leaves
1 tbsp Roasted Peanuts
1 bunch Coriander Leaves (chopped)
1 Grated coconut
1 Tamarind
to taste Salt
Instructions
1
Heat 3 tsp oil in a pan. Add 1 tsp each of urad dal and chana dal, 1/2 tsp cumin, 3 red chilies, 2 green chilies, garlic, and ginger. Sauté for a minute.
2
Add mint, coriander, grated coconut, soaked tamarind, and 1 1/2 tsp salt. Cook until leaves wilt.
3
Let the mixture cool completely, then grind into a thick, fine paste.
4
In a separate wide kadai, heat 1 tbsp ghee. Add 1/2 tsp each of urad dal, chana dal, cumin, mustard seeds, and 1 red chili.
5
Once mustard seeds splutter, add onions and curry leaves. Sauté until golden.
6
Add peanuts and tomato. Cook until the tomato softens.
7
Stir in the prepared mint paste. Reduce flame to avoid burning.
8
Add the cooked rice, mix thoroughly, and adjust salt if needed before serving.
