I found this Pongal recipe ages ago in an article on Deccan Herald. I don’t remember the name of the Paati whose recipe this is, but the taste of the pongal reminded me so much of the delicious prasada at the Tirupati Temple. Thanks to the Paati who shared this recipe.
1. Rice- 1 cup
2. Moong Dal- 1/2 cup
3. Sugar or Jaggery- 1 1/4 cup
4. Ghee- 1/4 cup
5. Grated Dry Coconut- 1/8 cup
6. Pach karpoora( edible camphor)- a tiny pinch( Optional)
7. Cardamom powder- 1/4 Tsp
8. Cashews & Raisins- 1/4 cup
9. Cloves- 4
10. Nutmeg powder- 1/4 Tsp
1. Wash the rice well, drain the water and keep aside.
2. Heat half the ghee and fry the cashews and raisins and keep them ready.
3. To the hot ghee, add the cloves and moong dal. Saute well till the dal turns golden brown.
4. Add the rice and about 2 1/2 cups of water. Cook the rice and dal mixture.
5. In a separate vessel, make a sugar/jaggery syrup. Add 1/4 cup of water to the sugar/jaggery, and bring to a boil.
6. To the sugar syrup, add the cooked rice and dal, mix well.
7. Also add the edible camphor and cardamom powder, nutmeg powder and mix well. Stir in the fried raisins, cashews, dry coconut and the remaining ghee. Serve hot.