Rice : Moong dhal = 2/3:1/3 measure.
water: 5 and 1/2 cups
Jaggery: 2 and 1/2 cups
Soak rice and dhal in equal amt of water for 30 mins.
Pressure cook them in medium flame with 4 cups of water (plus how muchever water remaining in the soaked rice mixture) until steam comes. (You may substitute 1 or 2 cups of milk in place of water). Then put the whistle and simmer for 15 mins.
Turn off and when pressure subsides, gently mash the cooked rice.
In pan melt jaggery in 1/2 cup of water. Strain if impurities are present.
Add the jaggery water to the mashed rice .
Add 1 tsp of ghee.
Simmer the stove for 2 mins and let the jaggery combine with rice.
Add 1/2 tsp of cardamom powder or 1 elachi crushed
Add 1/2 tsp of nutmeg powder
Optional: Add tiny amount of edible camphor (It has a very intense flavor so add very little)
Add roasted cashews (optional raisins) (roast in ghee)
Mix the pongal well.
Serve hot or cold.
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