Chakkarai Pongal Recipes
CHAKKARAI PONGAL
Pongal is a harvest festival celebrated in Southern India during which this comforting and lovely dessert is made. Traditionally it's cooked with freshly harvested rice and moong lentils and sweetened with jaggery (a raw Indian sugar that has an earthy-caramel taste). It's mixed with a nice dollop of ghee, which gives the dish a velvety texture, then it's finished with cashews to add a nice crunch. Served hot, it's a heartwarming dessert for the winter, and leftovers make a really good breakfast in the morning!
Provided by Food Network
Categories dessert
Time 55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Add the moong dal and rice to a medium skillet over medium heat and roast, shaking the skillet every 15 seconds or so to make sure it's roasting evenly, until turning just a hint of light brown, about 5 minutes.
- Transfer the dal and rice to a bowl and wash several times in cold water until the water is no longer cloudy, about 3 times. Drain.
- Transfer the dal and rice to a 6-quart Instant Pot® and add 3 1/2 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 6 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After about 25 minutes, being careful of any remaining steam, unlock and remove the lid. Gently mash the mixture with a fork until it has the consistency of porridge.
- Add the jaggery powder, cardamom powder and 2 tablespoons of the ghee. Set the multi-cooker to low sauté and simmer, stirring frequently so the mixture doesn't scorch, until the jaggery melts, about 3 minutes.
- Heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the cashews and raisins and cook, stirring occasionally, until the cashews are golden and the raisins are plump, 3 to 4 minutes. Set aside a few raisins and the whole cashews for garnish and mix the rest into the dal and rice mixture. Garnish with the reserved cashews and raisins and serve hot.
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- Pick the rice and moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add both the rice and moong lentils.
- Meanwhile when the rice is cooking, crush seeds of 5 green cardamoms + 1 clove in a mortar-pestle. If using cardamom powder alone, then you can add ½ teaspoon of it.
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