Ingredients:

• 3/4 cup – green gram
• 3/4 cup – Rice
• 1 – Sweet Potato
• A little – grated palm Sugar
• A pinch – edible Camphor
• 1/4 tsp – Cardamom powder,
• 1/4 cup – nuts
• 2 tbsp – Ghee

Method:

1. Wash and soak green gram for 10 to 12 hours.
2. Pressure cook the green gram, rice and sweet potato with 3 cups of water for 3 whistles.
3. Once the pressure subsides, open the lid, mash the pongal and add the grated palm sugar and mix well and cook it on a low flame till the jaggery blends well with rice.
4. Fry the nuts and temper with camphor and mix well.
5. Serve warm.
6. Recipe courtesy: Swasthi’s Indian Food Blog