Happy Pongal to everyone who are celebrating this harvest festival.
Yield: 4 Servings
1/2 cup Rice
1/3 cup Moong Dal/Yellow split lentils
4 cups Water to cook Rice & Dal
1 cup Jaggery
1/2 cup water for the jaggery solution
1/2 tsp Cardamom powder
3-4 tbsp Ghee
Dry roast moong dal and rice together in a non stick pan.
Add the roasted dal and rice to a pressure cooker and add 4 cups of water.
Cover the cooker and pressure cook for 3 whistles on a medium flame.
Take a small pan, add 1/2 cup water and jaggery. Let the Jaggery melt on a low flame.
Boil until slightly thick and set it aside.
When the pressure releases with the cooker, mash the rice and dal lightly.
Add the filtered jaggery syrup directly to the cooked rice & dal. Then add the cardamom powder.
Mix and cook on a medium flame till the jaggery syrup blends well with the rice. Turn off the stove.
Heat a small pan, add ghee and roast the cashews & raisins until they turn golden.
Pour this to the sweet Pongal & mix well.
The delicious Sweet Pongal is ready to serve.