Sweet Pongal is a festive dish from South India traditionally made during the Pongal festival. It’s sweet rice and lentil porridge flavored with jaggery, cardamom and dry fruits. It is usually served as prasad (or naivdeyam) in south Indian temples.
Good for Vata and Pitta Dosha.
Prep Time: 5 Min
Total Time: 35 Min
Serves: 2 person
- Dry roast yellow moong until golden brown.
- Wash the roasted dal with rice and soak for 1 hour.
- Boil 3 cups of water and add strained rice and dal to it.
- Let it cook for 10 minutes or until it is soft and mashable. You can also pressure cook it for 3-4 whistles.
- In a pan add jaggery in 1/2 cup water and let it dissolve.
- For a smooth texture, strain the syrup and then heat it until you get one-string consistency.
- Add cooked dal and rice mixture and let it cook over medium flame for 2-3 minutes and then remove.
- Roast cashew nuts and raisins in ghee in a separate pan and mix with Pongal.
- Sprinkle some cardamom powder and the Pongal is ready to serve.
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