Pongal is a south Indian festival recipe. This is very easy and simple recipe. This is porridge like dish made from moong dal and rice. In south India pongal is offered as naivedyam to gods on festivities. Let’s learn to make pangal. Do not forget to like, comment, share and subscribe.
- 1/2 cup Broken Basmati rice
- 1/4 cup Split Moong dal
- 1/2 cup Gudh
- 1 cup Milk
- 1 cup Water
- 1 tsp Cardamom powder
- 2 Green Cardamom
- 3 Cloves
- Kishmish / Raisins
- Cashew nuts
- 4 tbsp Ghee
- In a bowl take rice and moong dal.
- You can use any rice instead of broken basmati rice. Wash dal and really good 2-3 times.
- No need to soak the rice.
- Heat up ghee in a cooker.
- Add cashew nuts and fry for about 2 minutes.
- Add raisins and fry until it puffs up.
- Take it out into a dish.
- In the same ghee add cardamom and cloves.
- Add washed dal and rice.
- Mix well and fry for just about 2 minutes.
- Add milk and water.
- Mix well and close the lid.
- Cook on low to medium heat until 4 whistles.
- Heat up gudh in a sauce pan and add 2 tbsp water.
- Cook for about 3-4 minutes.
- When gudh melts and the syrup boils really good turn off the gas.
- Open the cooker and mash the cooked rice and dal really good.
- Strain the gudh syrup into cooked rice.
- Mix well and turn on the gas.
- Add fried cashew nuts, raisins and cardamom powder.
- Mix well and cook for about 4-5 minutes.
- Add 2-3 tsp ghee and mix well.
- Pongal is already.
- While serving garnish with ghee and some fried cashew nuts and raisins.