Coming to the recipe for today, its something that Amma made for me while I was busy with the non veg part of it. As Sundays are usually meant to be a Rasam Sadam for me, she thought I would enjoy this new rice variety. Of course I did and I said I wanted to share this here.
The title can be translated from Telugu to English as to Pudina - Mint leaves, Pappulu means Dal, as this rice gets a dose of three different Lentils as the main ingredient.
I was quite impressed with the way this rice leads itself to us!
Pudina, Pappula Annam ~ Mint Dal Rice Pulao
Rice - 1 cup
Onions - 1 medium
Mint leaves / Pudina - handful
Ginger Garlic paste - 1/2 tsp
Green Chilies - 2 -3 depending on your taste
Cloves, Cinamon, Cardamom powder - 1 tsp
Salt to taste
Oil - 2 tsp
Urad Dal - 1 tsp
Bengal Gram/Channa Dal - 1 tsp
Split Yellow Moong Dal - 1 tsp
Fried Gram Dal - 1 tsp
Cooking Utensil - Non Stick pan with lid,
you can pressure cook but will have to adjust the water used.
Method to prepare:
To make the Dal Powder:
Dry roast all the dals one by one till they start leaving out aroma. Allow it to cool and grind to a fine powder.
To make the Rice:
Wash and soak the rice for 15 mins.
Heat a non stick pan with oil. Add the onions, fry till they are translucent. Add the ginger garlic paste, sauté well. Add the green chilies and mint leaves. Sauté till they wilt.
Then add the drained rice, salt, sauté for couple of mins, add the ground dal powder, spice powder and combine well.
Add 2 cups of water and bring to boil. Then reduce the heat and cook with lid covered for 10 mins till the rice is well cooked.
- This should taste good with the regular sona masuri rice too, but Basmati always brings out fine aromas.
- The rice has a hint of mint with nutty flavour, quite good on its own, though you can always serve this with onion raitha.
Enjoy and have a great week ahead. I promise to be back with a stuffed paratha!