This traditional dish is made with rice and lots of love for Tamil New Year.PONGALIngredients2 cups Kolam rice, soaked for 20 minutes and drained½ cup split skinless green gram (dhuli moong dal), soaked for 20 minutes and drained¾ cup ghee½ cup cashewnut 1 cup milk1¼ cups chopped jaggery¼ tsp green cardamom powder¼ cup raisins (khishmish)2 tsps cumin seeds10-12 black peppercorns1 tsp finely chopped ginger7-8 curry leavesA pinch of asafoetidaMethod1. Break cashewnut into half and set aside 2. Boil 3 cups water and milk in a deep pan. Reduce the heat to low, add rice and split skinless green gram and mix. Cook for 15-20 minutes, mixing in between in every 5 minutes.3. Once the rice and gram mixture is cooked completely, add ½ cup water to adjust the consistency and mix well. Transfer ½ of the mixture in a bowl and keep aside.4. Add ⅛ cup ghee in the mixture remaining in the pan and mix well. Add 1 cup chopped jaggery, mix and stir continuously till jaggery melts.5. Add green cardamom powder, mix and take the pan off the heat.6. To make tempering, heat ¼ cup ghee in a small pan and add ½ of the cashewnuts and raisin and sauté for a minute.7. Pour tempering over the jaggery-rice mixture, mix and take the pan off the heat.8. To make the savoury pongal, add salt, 1 cup water and mix well. Add ⅛ cup ghee, mix and cook for 1 minute.9. To make the tempering, heat remaining ghee in a small pan, add cumin seeds, peppercorns, remaining cashewnuts and saute for 1 minute.10. Add ginger and curry leaves, sauté for a few seconds, add asafoetida, mix and take the pan off the heat.11. Pour tempering on top of the rice-gram mixture and stir well. 12. Transfer sweet and savoury pongal into separate serving bowls and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #Pongal
