Chakra Pongali

Happy Dassera to you all! My India trip has been a very short but a very sweet one. I could not fit all the things in the few days that I was there but I spent time with my family to my heart's content.But, my heart is still heavy..I miss home and I suspect it will take some time to settle down.Still struggling with jet lag and sleeping and getting up at odd hours!! Hope I will be myself next week.

Recipe: Dakshin by Chandra Padmanabhan

1/2 cup Moong dal
1 cup uncooked long grain rice
2 1/2 cups water
1 cup milk
3 cups powdered jaggery
3/4 cup water
4 tbsps ghee
2 tbsps cashews
2 tbsps raisins
5 whole cardamoms, crushed
2 cloves, crushed
1/4 tsp powdered nutmeg
Pinch of saffron

  • Dry roast the Moong dal for 2 - 3 min. Remove from the heat
  • Cook the rice and dal with 2 1/2 cups water and 1 cup milk until soft; Add water as needed to make the rice and dal mixture soft.
  • In another pan, dissolve jaggery in the 3/4 cup water and cook till jaggery melts
  • Continue to cook until the jaggery water becomes slightly sticky.
  • Add the cooked rice and dal
  • Heat 4 tbsps of ghee in a pan
  • Saute the nuts and raisins for 2 -3 min
  • Add them to the pongal
  • Add the crushed cardamoms, cloves, nutmeg and saffron
  • Stir well and serve hot


Sharmilee! :) said...

Delicious looking pongal...yummmy

Priya said...

Hope u had a wonderful trip,i know how we will miss home, btw chakkara pongal looks super delicious..

Priti said...

Looks this much

Aruna Manikandan said...

looks delicious dear :)

Tina said...


Hema Raghavendra said...

Pongal looks like a super delicacy - my favorite. Must prepare.

Gayathri NG said...

Divine and simply authentic recipe...

Hema Raghavendra said...

Shri - I did prepare Pongal during the weekend. Looked real yummy and tasted great too. I had a small problem though - could not get the Moong Dal to cook completely. Could not figure out why(probably because I tried to cook Dal with Milk?). Pls let me know if you can think of a reason why this would happen. Still everyone loved it. Thanks

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