Last week was the festival of Pongal, and as is the tradition I made some sweet Pongal in the morning. The only twist to the recipe was that instead of normal white rice, I used the healthier brown rice. It was quite good, though you need to cook it a tad longer than usual.
- 1 cup brown rice
- 3 tbsps yellow moong dal
- ½ cup jaggery (increase this measure to ¾ cup if you like it sweeter)
- 1 cup milk
- 2 cups water
- A handful of cashewnuts
- A handful of raisins
- 3-4 tbsps Ghee.
- Wash the rice, drain and keep aside.
- In a largish pressure cooker, dry roast the moong dal for a while till it emits a nice aroma. Do not let it burn.
- Then add the washed rice, 2 cups of water and 1 cup of milk and pressure cook for 4-6 whistles. Let the pressure come down. You can cook it in a large pot also if you do not have a pressure cooker. In that case, keep an eye on it and add water and milk periodically. You need to cook it till the dal and rice break down and cook, becoming mushy.
- While the pressure is coming down, in a small skillet, put 1 tbsp ghee and fry the cashewnuts and raisins till the cashewnuts brown and the raisins plump up. Remove and keep aside.
- Put the jaggery in another container and pour a bit of water over it to cover. It will dissolve in a few seconds. You could also do this in a microwave for 1 minute. Then once the jaggery has dissolved, strain it to remove any impurities present and keep aside.
- Once you can open the lid of the cooker, add the jaggery, cashewnuts and raisins and cook over a medium flame for 5-10 mins.
- When the mixture becomes thick, it’s time to remove it from the flame and enjoy!