Jaggery Pongal

Jaggery Pongal - Sobha P Shenoi

Recipe:
1 cup raw rice washed and drained
1/2 cup yellow moong dal/pesara pappu
1 1/2 cup grated jaggery
4 1/2 cups water
1/4 tsp salt
1/2 tsp cardamom pwd
3 tbsps ghee
12-15 cashewnuts
2 tbsps raisins/kishmish

Heat a pan, add 1/2 tbsp of ghee and
toast the cashewnuts and raisins till golden brown. Remove from pan,
keep aside. In the same pan, add the moong dal and roast till its
lightly red. Remove.
Heat a vessel, add grated jaggery. Let the
jaggery melt over slow flame till its sticky on touch. Don’t over cook
it, it should basically completely melt. Strain the jaggery and cool.
In a separate vessel, bring water to a boil.
Lower heat, add the rice and washed moong dal to the water. Cook till
the rice is soft and the mixture turns thick.
Reduce flame to low, add the jaggery syrup
to the cooked rice and dal mixture and mix. Add the cardamom pwd, salt
and toasted cashews and raisins. Let it cook for 2-3 mts and turn off
flame.
Serve warm or bring to room temperature and refrigerate until chilled. It tastes good both warm and chilled.