Ingredients:
1 cup raw rice / pachari
1/4 cup cherupayar parippu / split moong dal
1/2 kg / 3 medium jaggery, grated
1 cup milk
10 cardamoms
1/2 tsp cumin seeds
15-18 cashew nuts
15-20 raisins
1/4-1/2 cup ghee
a pinch of salt
Preparation:
- In a pan, dry roast cardamoms and cumin seeds. Cool down and grind it to a powder and keep it aside.
- In the same pan, add split moong dal and roast till raw smell disappears. No need to change the colour.
- Then wash the dal and soak it for 1/2 an hour.
- Wash the rice, drain it and keep it aside.
- In a sauce pan, add grated jaggery and melt it adding 1/2 cup of water. Strain it and keep it aside.
- In a pressure cooker, add drained rice, moong dal , 3 cups of water and milk and cook for 1 whistle at high flame and then reduce the flame and cook for 15 minutes till well cooked.
- When the pressure releases, open the cooker and mash the cooked rice-dal mixture slightly.
- Then add strained jaggery, mix well and boil at medium flame till it thickens and the jaggery combines well with rice-dal mixture. Switch off the flame.
- Heat ghee in a thick bottomed pan and fry cashew nuts and raisins. Add cardamom-cumin powder and mix well.
- Now add cooked pongal and a pinch of salt to this and mix well for 5 minutes. Remove from the flame and serve…
Recipe Source: Lekshmi Nair (YouTube)
