Sakkarai Pongal

What to buy

Check your pantry first

Ingredients

• 1/2 cup raw rice (short grain or sona masoori)
• 1/4 cup split yellow moong dal
• 3 cups water
• 3/4 cup powdered jaggery (use 1/2 to 1 cup to taste)
• 1/4 cup water for the syrup
• 3 tbsp ghee, plus more if you like
• 10 cashews
• 1 tbsp raisins
• 1/2 tsp cardamom powder
• a pinch of salt
• optional tiny pinch of edible camphor
• optional 1/2 cup milk to loosen

Method

1. Dry roast the moong dal in a pan on low heat for 2 to 3 minutes until it smells nutty. Do not brown it too much or the pongal tastes smoky.
2. Rinse the dal and rice together and pressure cook with 3 cups water and the pinch of salt for about 4 whistles (or 20 to 25 minutes in a heavy pot) until completely soft. Mash with the back of a ladle.
3. Melt the jaggery in 1/4 cup water, strain out any grit, and simmer 3 to 4 minutes.
4. Pour the syrup into the mashed rice and dal and cook on low for 5 to 8 minutes, stirring, until glossy and thick. Add a splash of hot milk or water if it tightens.
5. Stir in 2 tbsp ghee and the cardamom.
6. Fry cashews then raisins in the remaining ghee until golden and pour over. Serve warm.