How to Make Sweet Pongal - Traditional Pongal Festival Special

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a good source of protein and can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

Rinse rice and moong dal in water until clear, then drain.

Dry the rinsed rice and moong dal with a kitchen towel to remove excess water (optional step).

In a pan over low flame, dry roast the moong dal until it is slightly toasted, without adding color, then remove from heat.

In a new pan, combine the drained rice and toasted moong dal, add salt and water, and bring to a boil.

Once boiling, reduce heat to a simmer and cover, cooking for about 25-30 minutes, stirring occasionally and adding hot water as needed to maintain a thick porridge-like consistency.

After about 30 minutes, check the mixture; if desired, mash the mixture to combine the rice and dal, but leave some texture if preferred.

In a separate small pan, add jaggery or coconut sugar with a little water and heat gently to dissolve for about 3-4 minutes.

Once dissolved, pour the jaggery mixture into the rice and dal mixture, stirring to combine, and cook for an additional 8-10 minutes until thickened.

In another pan, heat about 3 tablespoons of ghee, then add cashew nuts and raisins, toasting them until the raisins puff up and the cashews are lightly toasted.

Pour the toasted cashews and raisins along with the ghee into the rice and dal mixture, and stir to combine.

Add ground cardamom and mix well, then serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens