A great dish at any time, sweet, nourishing and comforting, and especially good for the South Indian Thai Pongal Festival and similar festivals in other parts of India, in January. A mixture of rice and mung dal sweetened with jaggery, it is a warming and comforting dish.
You might be looking for other Pongal recipes. There are sweet versions (sakkarai), and you might like to try the others: Sakkarai Pongal from Jaffna; Sakkarai Pongal with Milk and Sakkaria Pongal without Milk.
Or browse all of our Kitchadi recipes here and here, and our Rice recipes here and here. Have a look at all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Sweet Pongal | Sakkarai Pongal without Milk
prep time: 3 mins
cooking time: up to 1 hour
serves: 4-6, depending on how you use it
For 4 sweet serves:
1/2 cup mung dal
1/2 cup rice
1/4 cup ghee (traditionally 1/2 cup would be used)
1/2 cup jaggery (traditionally 3/4 cup would be used)
1 tspn cardamom powder
Heat the ghee in a saucepan and fry the dal and rice until it is golden. Add jaggery and 3 cups boiling water. Be careful because it will sizzle and steam.
Put the lid on and simmer, adding more water as necessary, until soft and gruel like. This can take some time, maybe an hour or more, so check it periodically. Watch the water levels, you may have to add another 3 cups of water in total. It will depend on your rice, saucepan and the length of cooking.
Stir in the cardamom powder. You can optionally top the dish with some sultanas and cashews sautéed in a little ghee. Coconut flakes or powder goes well with this dish too. Eat warm or cool.