Name of EventPongal - Indian harvest feast
|Preparation time||10 minutes|
|Cooking time||40 minutes|
- 1/2 cup moong dhal (yellow lentils),
- 1 cup basmati rice or rice of choice
- 1 1/2 full cream milk,
- 1/2 cup white sugar
- 1/4 cup dessicated coconut,
- 1/2 cup cashews
- Pinch edible camphor (kacha karpoor) Optional.
- 1 cup jaggery (palm sugar)
- 1/4 cup raisins or sultanas
- 1/2 tsp. cardamom powder
- 1/2 cup ghee.(clarified butter)
I have provided links for you to purchase harder to find ingredients highlighted in blue above.
- Melt the ghee in a large skillet/frying pan over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown and the raisins begin to plump, about 5 minutes. Remove the cashews and raisins from the skillet and set aside.
- Fry the coconut separately in a little ghee until toasty and brown and set aside.
- Add the lentils to the skillet and fry in the ghee until fragrant; stir the rice, milk, jaggery, and sugar into the lentils.
- Reduce the heat to low and cook until the rice is tender, adding water as needed to keep moist, about 30 minutes.
- Mix the cashews, raisins, cardamom powder into the mixture to serv
- You can add the 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 enhances the taste of the Pongal.