Pongal is one of the major harvest festivals celebrated in Tamil Nadu. In other parts of India, celebrated as Makara sankaranthi ,Lohri, Maghi etc. Houses are cleaned and rangoli or kolam are neatly drawn in front of house and in a new clay pot, rice is cooked and offered to God for Pongal. Mom used makes sarkarai pongal and ven pongal for pongal while I was growing up. I like sarkarai pongal very much and hence decided to make this dish today (Pongal day). It is also my baby’s first pongal too.
I made Sarkarai pongal as given below.
What you need
Raw rice: ½ cup
Spilt moong dal: 4 tablespoon
Jaggery: ½ cup
Milk: 1 cup
Water: 1/2 cup+ 2 tablespoon
Cashew: 2 tablespoon
Raisins: 2 tablespoon
Ghee: 2 tablespoon
Nutmeg: ¼ teaspoon
Cardamom: ½ teaspoon
How I made
In a small skillet roast 4 tablespoon of spilt moong dal until they are golden brown in color and gives off a nice aroma in about 7 minutes.
Wash rice thoroughly and keep aside.
In a saucepot, boil milk and water. As milk starts boiling, add rice and dal and cook until the rice is cooked. If using pressure cooker cook until you get 4 whistles.
In small pot melt jaggery with 2 tablespoon of water and using a strainer, remove the impurities if any present. Add filtered jaggery to cooked rice-dal mixture and cook until everything combined.
Add cardamom and nutmeg powder to the rice-dal-jaggery mixture and mix well. Switch off the flame.
In another pan heat ghee and roast cashew, and raisin until cashew gets browned and raisins puffed up.
Add this to the rice-dal-jaggery mixture and combine well.
Preparation time:30 minutes
Serving: 6 serving
Will you make it again: Traditional dish, yes I will make during festivals.