I love traditions that intersect with soul food and this is one of them. Pongal is a festival that celebrates harvest in south India and is typically during the winter months. “Pongal” actually means to boil over and refers to milk overflowing as it is is cooked with rice and sweet jaggery. To me it is a warm comfort food that blends together rice, some lentils and brown sugar. It can be a great breakfast or afternoon pick-me-up! Garnish with your favorite nuts and dried fruits to really dress it up.

Ingredients (Pongal)

  • 6 tbsp ghee
  • 1 cup rice (washed and soaked – 10 min)
  • 1/2 cup moong daal
  • 4 cup water
  • 1 cup whole milk
  • 1 1/4 cup jaggery/brown sugar
  • 15 cashew nuts, lightly chopped
  • 2 tbsp cardamom powder
  • 2 strands saffron
  • 1/4 tsp rose water

Method

Prep Time: 10 min

Cook Time: 30 min

(Serves 6)

  1. Melt 1 tbsp ghee in a pressure cooker and roast the daal over medium-heat for a couple of minutes. Once the aroma hits you, add the washed rice. Add all the liquid and cover and cook for 4-5 whistles.
  2. Meanwhile, melt the jaggery in saucepan and then transfer to another container. Using the same pan roast the dry-fruits and nuts in 1 tbsp ghee until the raisins bloom. Immediately set aside.
  3. After the rice is cooked, add the jaggery syrup and the roasted nuts. Finally add in the cardamom, saffron, and rose water. Cook for 1 min.
  4. Serve and enjoy!