Kingsley and I don’t celebrate pongal and we did not growing up celebrating this hindu festival, but we have eaten pongal in our homes probably because its a South Indian dish. There are two kinds – Sakkarai Pongal (Sweet pongal) and Ven Pongal (Savory). This is made for breakfast and even as a dessert. It is really easy to put together and I decided to make Sakkarai pongal after work while I waited for K to come home.
- Rice – 1 cup
- Moong Dal – 1/4 cup
- Jaggery – 3/4 cup grated
- Milk – 1 cup
- Water – 1/2 cup
- Cashews – a few
- Raisins – a few
- Ghee (Clarified butter) – 3 tbsp
- Ground Cardamom – 2 tbsp
Begin by washing the rice and moong dal in water. In a pressure cooker add the rice and moong dal, add the cup of milk and 1/2 cup of water. Cook for 4 whistles or more because you want the rice and lentils to get all mushy.
While it is cooking. Heat some ghee and roast the cashews and raisins. Set aside when it is golden brown
Once its cooked, add the grated jaggery and cardamom powder and mix. If the pongal is thick add some boiled milk. If its too watery, leave the cooker on the stove and allow it to thicken until you reach the desired consistency.
Add the raisins + cashews ghee mixture to the pongal and give it a good stir.