Ingredients:

• Rice – 1 cup
• Moong dal – 1/4 cup
• Powdered Jaggery – 1.25 cup
• Powdered Cardamom – 6
• Cashewnuts – 8
• Raisins -8
• Ghee -10 tbsp

Method:

1. Dry roast moong dal till brown in colour.
2. Wash rice and dal. Pressure-cook till it becomes soft.
3. Heat jaggery in half cup of water till it dissolves completely.
4. Mix cooked rice-dal with jaggery on low flame for a few minutes.
5. Heat ghee and fry cashewnuts and raisins. Add to pongal along with cardamom powder.

Recipe courtesy of Jayanthy