Crush the black pepper coarsely using mortar and pestle, also rinse the rice with enough water,drain and keep it aside till use.

Take the split green gram lentils in a cooking pan or wok and dry roast them in medium flame with constant stirring. Ensure the lentils haven't changed color much. Next add the mint leaves, coriander leaves, little grated coconut and green chilly in to a mixer / blender and grind them together in to fine puree.

Next heat a pressure cooker adding oil, cumin seeds and curry leaves. When the cumin seeds begin changing color, throw in crushed black pepper. Saute and include mint leaves paste from above step and stir for few seconds.

Next add roasted moong dal and drained rice. Combine everything well.

Add 3 cups of water, salt and let it cook for about 3 whistles in medium flame. When the pressure subsides completely, mix and garnish with grated coconut.

Wonderful and colorful khara pongal with mint leaves is ready. Serve it hot.

The mint and coriander leaves give nice flavor and taste to pongal. Also green chilly makes it spicy. So no side dishes are necessary to pair.

The pongal turns thicker as it cools down. You may have to add little warm water to make it spoon-able consistency just before serving.

You can top it with dollop of ghee too when serving.