Preparation Time: 15 mins
Cook Time: 25 mins
Yields: 3 Servings
|Mung dal | Paasi paruppu||1/4 Cup|
|Sona Masoori Rice||1/4 Cup|
- Wash and soak mung dal and rice for 15 mins. Pressure cook yellow mung dal and rice to 4 whistles by adding enough water. Mash well using potato masher or ladle and keep it ready.
- Prepare the Jaggery syrup by cooking jaggery in 1/2 cup of water. Strain the syrup to remove impurities. Allow the syrup to boil. When the syrup boils, add cardamom powder and remove from stove.
- Place the cooker containing cooked mung dal and rice on stove in low flame. Add jaggery syrup and cook for 5 mins in low flame. Heat Ghee in a pan. Add cashews and fry. when cashews starts to turn golden colour, add raisins. Fry for 20 -30 secs till raisins become fluffy. Add the roasted cashews and raisins to the pongal.
Sweet Pongal | Sakkarai Pongal
Edible camphor and nutmeg powder can be added to the pongal.
Pongal thickens after cooling, so prepare accordingly. If it gets thicken, add ghee and hot milk before serving.
Colour of pongal depends on the jaggery used.
Hot Milk can also be added along with Jaggery syrup to give more taste.
I have used equal quantity of rice and dal which gives more taste to the recipe. The dal quantity can be decreased to half of the rice quantity also.