As it is,we do not celebrate Pongal.Just like people stared at us when we said we do not celebrate Onam/Vishu in Kerala,I am met with similar glances if I do not put a Kolam and sugarcane in front of our corridor.So I've been doing all the pre-requisites for Pongal since last few years so no more discussions on "why" we do not celebrate the harvest festival.I have to admit it is fun though,after all festivals are fun and celebrated to spread joy and happiness around!!
The best part of Pongal is,undoubtedly the food.I mean,there are so many variations of Pongal that it is really difficult to chose which one to eat first.To know more about Pongal,read this post by Shanthi Krishnakumar.Also Check out Bharathy's detailed Pongal post replete with stunning pictures.
Last year during Pongal,I made Ven Pongal and Sakkarai Pongal for breakfast,but the recipe was not featured here.I thought this year I am not going to miss posting it at any cost since it is so good.
Recipe adapted from DK of Chefinyou
Raw rice - 1/2 cup
Moong Dal - 3 tbsp
Milk - 1 cup
Water - 1 cup
Jaggery - 3/4 cup,grated
Saffron - a few strands
Cardamom powder - 1 tsp
Nutmeg grated - a pinch
Ghee - 2 tbsp
Cashews - a handful
Wash well and cook rice and moong dal along with milk and water in a pressure cooker for 10-15 minutes or till 4-5 whistles.
Once the rice-dal is cooked well,add grated jaggery to it and mix well[at this point,if the mix is very dry,you could add a few tbsp milk or warm water].
In a kadai,add ghee and roast the cashews till golden brown.
Add cardamom powder,nutmeg and saffron strands to it and give a good mix.
Now the winner of my giveaway.I chose the winner through random.org.