Ingredients required :
Rice - 1/2 cup
Moong Dal - 1/4 cup
Water - 3cup for cooking rice + dal
Jaggery - 1cup
Cashew - 10-15
Ghee- 4-6 tbsp
Cardamom powder - Pinch
Method :
1. Cook rice and moong dal in cooker for 10 minutes in simmer after whistle.
2. In the mean time boil a cup of water and add jaggery to it and cook until it becomes thick in consistency.
3. Now sieve the jaggery extract to avoid impurities.
4. In a seperate pan add a tbsp of ghee, cooked rice + dal and jaggery extract.
Add pinch of cardamom powder and cook until it reaches required consistency. I usually prefer my pongal in a semi solid consistency as it becomes thick when it cools down.
5. Heat 4 tbsp of ghee in a pan, fry cashews in it and add it to your pongal. Now your pongal is ready to be served :)
Notes :
- You can even add edible camphor to the pongal while adding cardamom powder to enhance the taste. Only a pinch of camphor should be added and not more than that otherwise the campor smell overpowers the pongal and spoils the taste.
- It you want your pongal to be mushy add more water while cooking the rice and mash it with ladle.
- Adding grated coconut at last before adding ghee also enhances the taste of the Pongal.
