Pongal

Pongal

Pongal is a traditional festival celebrated in the state of Tamil Nadu to mark the harvest season ending, it coincides with Makar Sankranti and Lohri celebrated in the North India. Going with the festival name, a dish called Pongal is also prepared using rice, milk and other ingredients like ghee, lentils, gud (jaggery), this is one of the key dishes for the festival, however it is also prepared in most other festivals or rituals in the South India. There is also a salt variation of the dish which can be made and we will talk about it in another article, today let’s see the sweet Pongal. I’ve also seen this being served as a dessert in lot of homes, specially during marriage celebrations. Its has a great taste which you can enjoy at home anytime and also serve to your guests, let’s see Pongal Recipe and enjoy the winter festival.

Ingredients (serves 4)

  • Rice – 1 cup
  • Moong Dal – 1/2 cup
  • Desi ghee – 1/2 cup
  • Cashew nuts – 10 to 12
  • Kishmish – 10 to 12
  • Green elaichi – 2 (crushed)
  • Laung – 2 to 3 (crushed)
  • Gud – 1 1/2 cup (Grind to a powder)

How to make Pongal

Preparation time: 10 min.

Cooking time: 20 min.

  • In a pan take 1 tbsp ghee and fry the cashew nuts, keep aside.
  • Now fry the kishmish and keep aside.
  • Add the gud in about 2 cup water and cook to dissolve it. Strain and keep aside.
  • Take rest of ghee and fry the moong dal until golden brown.
  • In a cooker, take the rice with 4 times of water and mix with fried dal (including ghee) and pressure cook till done.
  • Add gud mixture, green elaichi and laung and cook for about 5 min.
  • Add fried cashew nuts, kishmish and mix well.
  • Serve hot.

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