This year for Sankranti I was in a mood to make Pongal... the kind my mom makes. She boils rice in milk instead of water. So I called mom and this is the recipe I got and made. It came out yummy.


Preparation Time: 5 min
Cooking Time: 60 min
Serves: 5-6


1 cup rice
1/2 cup dhuli moong dal
1 1/2 lt milk
1/4 tsp cardamom
1 1/2 cup gur/jaggery or more if you want it sweeter
1 cup water
little almonds, cashews, raisins (optional)


  1. Wash rice and moong dal. Add milk to this and boil on slow to medium heat till rice and dal are cooked thoroughly. You want it slightly mushy.
  2. Mash rice and dal a little. Add elaichii.
  3. Boil gur/jaggery with water till melted.
  4. Add this melted gur-water to boiled rice and milk. Do not mix.
  5. Let this cool completely. Mix the mixture well.
  6. Sprinkle almonds/cashews/raisins etc on top.

1 comment:

VN said...

Tip from the southie!
Roast the rice and dal separately before cooking if you want that "nutty" flavor - just for a little bit till its more than warm.
Also, to save me some time I pressure cook the rice+dal+milk (some folks find this makes things too mushy).