Sakarai Pongal

Ingredients

¼ Cup Moong Dhall (Green gram dhall)

½ Cup Raw Rice

2¼  Cup Water

2 Cups Brown Jaggery

1 Tbsp Water

1 Tbsp Ghee (Clarified Butter)

1 Tbsp Cashews

1 Tbsp Raisins

1 Pinch Cardomom Powder

1. In a kadai (Frying pan) dry roast moong dhall for 5minutes in medium flame.
2. Remove, Add and wash in water twice.  Add 2¼  Cups of Water.
3. Cook for 10 minutes in a pressure cooker
4. In a spacepan melt jaggery and water in a medium flame. When it boils remove from fire and filter if necessary.
5. In a pan, heat ghee and fry cashew nuts and raisins
6. Add cooked dhall+rice and the filtered jiggery sauce-syrup
7. Add cardamom and cook till well blended
8. Remove from fire.

Serves three people.