Special Pongal Recipe By Chef Nitish Chandra Phani, Executive Chef The Tamara kodai

Pongal Recipe – Sweet Pongal

(Chef- Nitish chandra Phani, executive chef The Tamara kodai)

Ingredients

Raw Rice – 100 gms

Grated Jaggery – 50 gms

Yellow Moong Dal – 25 gms

Cardamom Powder – 2 gms

Broken Cashewnuts – 05 gms

Raisins – 03 gms

Ghee – 10 gms

Grated Coconut – 10 gms

Water for boiling – 300 ml

• Wash rice and yellow moong dal thoroughly in cold water.

• Boil water in a hot pan, add the washed rice and dal and cook.

• Once the dal and rice boil completely cooked and soft, add grated to the mix.

• Add half the quantity of ghee mentioned and stir together till the jaggery combines into the rice and dal mixture.

• In a frying pan, heat the remaining ghee and sauté broken cashew nuts and raisins on a low flame till they are golden brown. Add this to the pongal.

• Sprinkle grated coconut and cardamom powder over the mix.

• Stir again and serve hot in a bowl.

Benefits:

Pongal is prepared as part of the Pongal festival in Tamil Nadu, Pondicherry, Kerala, and the Sankranthi festival in Andhra Pradesh and Telangana.

It is gluten-free and contains a significant amount of protein and fibre along with carbohydrates. Jaggery helps maintain the proper function of the digestive system. It also works as a blood purifier and in weight loss.