Traditional South Indian sweet rice porridge prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.
|¼ cup||Split green gram|
|1½ cup||Jaggery (powdered)|
|½ cup||Water for melting jaggery|
Heat 2 tsp of ghee and roast green gram / moong dal until they turn light pink, should not take more than 4 minutes. Remove them and spread it on a plate.
In the same pan heat 3 tsp of ghee and fry the cashews and raisins until they turn golden, remove from fire and keep them aside.
Wash rice and add roasted moong dal / green gram and pressure cook with 4 1/2 cups of water until soft. (Takes 3 hiss)
Now melt jaggery with 1/2 cup of water over the stove top, should take about 5 minutes, just wait for the jaggery to dissolve completely without any lumps. No syrup consistency required.
Add thoroughly cooked rice and dal mixture to the jaggery syrup and mix well. Add the powdered cardamon, fried cashews, raisins and leftover ghee(if any) to it and stir. Cook everything on medium flame until it thickens and becomes sticky. Switch off and serve.
Sona masoori or ponni raw rice can be used.
Alternatively same dish can be prepared with equal potion of milk and water instead of just water. Coconut milk can also be used.
You can also add roasted grated coconut if you wish.