PONGAL

Jump To Recipe
pinit

PONGAL

Cuisine: ,

Ingredients

Instructions

  1. Roasting Rice & Moong Dal

    Pick the rice and moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add both the rice and moong lentils.

    On a low flame stirring often roast both the rice and moong lentils, till they become aromatic.

    You only need to roast till the moong lentils become aromatic. No need to brown them.

    Now take them in another bowl. Rinse both the roasted rice and moong dal a couple of times with water.

  2. Cooking Rice and Moong Lentils

    Drain well and then add them in a pressure cooker.

    Pour 3 cups water. The amount of water you can add depends on the consistency you prefer and on the quality of moong dal.

    Pressure cook on medium heat for 11 to 12 minutes or for 8 to 9 whistles.

    Both the rice and the moong dal should be cooked very well and look mushy. With a spoon, slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside. The consistency of the cooked rice and lentils is like a Khichdi.

  3. Preparing Jaggery Syrup

    Chop jaggery. You should get about ½ cup tightly packed, chopped or grated jaggery. This much amount of jaggery makes the pongal just sweet. 

    Now take ½ cup water in a pan. Add the jaggery.

    On a low to medium flame, heat this jaggery solution until the jaggery melts completely.

    Do stir and break the jaggery chunks or pieces with a spatula so that they melt easily.

  4. Sweetening Cooked Rice and Lentils

    Straining the jaggery syrup through a sieve, directly add it in the cooked rice+lentils mixture.

    Now add the crushed cardamom powder and a pinch of edible camphor.

    Mix everything very well. Pongal will thicken as it cools. So if the mixture looks thick, then you can add ¼ to ⅓ cup hot water or hot milk.

  5. Frying Dry Fruits

    Heat 5 tablespoons ghee. You can add less ghee if you want.

    Add the 12 to 15 cashews. Saute the cashews till they become light golden.

    Then add 1 tablespoons raisins. Begin to stir and fry.

    Stirring often fry until the raisins swell and become plump.

  6. Making Sweet Pongal

    Then immediately remove the pan from the stovetop and add the fried cashews, raisins and ghee to the cooked rice and lentils. Mix thoroughly and serve hot.