Pongal is a creamy rice and mung dal dish from South India (and from the Tamil cuisine in Sri Lanka) which can be made savoury and sweet. In many ways, pongal is similar to the kitchari dish of North India.
Sweet pongal is made at home, but also made as naivedyam and prasadam – gifts to the gods during the different festivals. It is the essential dish for Thai Pongal, a festival each January where families cook sweet pongal over an open fire (if possible).
I love it for breakfast, particularly in the coldness of Mid Winter.
cuisine: Indian, Sri Lankan
prep time: 10 mins
cook time: 50 mins
1 cup short grain rice
1 Tblspn mung dal
0.5 cup jaggery or to taste
4 cups water
3 Tblspn ghee
2 Tblspn raisins
0.5 tspn cardamon
0.25 cup grated coconut
Roast the mung dal in a dry pan until it is golden and an aroma arises.
Boil the rice and mung dal in the water for 30 minutes until it is soft and very tender. Add the sugar and coconut and stir well. Put over a very low heat and cook for a further 10 minutes.
Fry the raisins and cashews in the ghee until the cashews are golden and add to the rice with the cardamon powder.
Stir well and remove from the fire.