Authentic Moong Dal Pongal Recipe – Jaggery & Cashew Delight

Last Updated on 1 month by Neha Deshmukh

Authentic Moong Dal Pongal Recipe – Jaggery & Cashew Delight

Introduction

Pongal! Just the name brings back so many warm memories of Makar Sankranti celebrations at my grandmother’s house. The aroma of ghee, jaggery, and freshly cooked rice would fill the entire neighborhood. This Moong Dal Pongal isn’t just a recipe; it’s a little piece of my childhood. It’s comforting, flavorful, and surprisingly easy to make. I’m so excited to share my family’s version with you!

Why You’ll Love This Recipe

This Moong Dal Pongal is the perfect blend of sweet and savory. It’s a one-pot wonder that’s ready in under 30 minutes, making it ideal for a quick weeknight meal or a festive breakfast. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free (more on that later!). It’s a truly satisfying dish that’s both nourishing and delicious.

Ingredients

Here’s what you’ll need to create this delightful Pongal:

• 1 cup Raw Rice (about 180g)
• 4 tbsp Split Moong Dal (about 40g)
• ¾ cup Jaggery (about 150g) – adjust to your sweetness preference
• 1 cup Milk (240ml)
• 3 cups Water (720ml)
• 2 tbsp Cashew Nuts (about 20g)
• 2 tbsp Raisins (about 15g)
• 2 tbsp Ghee (about 30ml)
• ½ tsp Nutmeg Powder (about 1g)
• ½ tsp Cardamom Powder (about 1g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Pongal:

• Moong Dal: Using good quality, fresh moong dal is key. It should be bright yellow and split evenly. Old dal can take longer to cook and might not have the best flavor.
• Jaggery: Jaggery is unrefined cane sugar, and it gives Pongal its beautiful color and unique sweetness. You can find it in block or powdered form. I prefer using a darker jaggery for a richer flavor, but any type works! If using jaggery blocks, you’ll need to grate or crush it.
• Rice: Traditionally, ponni rice is used in South India for Pongal. It’s a short-grain rice that becomes wonderfully creamy when cooked. If you can’t find ponni rice, any short-grain rice like Sona Masoori will work well. Basmati rice isn’t ideal as it tends to stay separate.
• Ghee: Don’t skimp on the ghee! It adds a lovely richness and aroma. You can use homemade or store-bought.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the moong dal. Heat a skillet over medium heat and add the split moong dal. Roast for about 7 minutes, stirring constantly, until it turns golden brown and fragrant. Be careful not to burn it! Set aside.
2. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the Pongal from becoming too sticky.
3. In a large pot, combine the milk, water, rinsed rice, and roasted moong dal. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice and dal are soft and mushy. Alternatively, you can pressure cook it for 4 whistles.
4. While the rice and dal are cooking, let’s prepare the jaggery. In a separate pan, melt the jaggery with 2 tablespoons of water over medium heat. Stir until the jaggery is completely dissolved. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.
5. Pour the strained jaggery syrup into the cooked rice-dal mixture. Stir well to combine.
6. Now, add the cardamom powder and nutmeg powder. Give it another good stir.
7. Finally, let’s make the tempering! Heat the ghee in a small pan over medium heat. Add the cashew nuts and fry until golden brown. Add the raisins and fry until they puff up. Pour this lovely cashew-raisin mixture into the Pongal. Stir well.
8. Serve warm and enjoy!

Expert Tips

• Don’t walk away from the moong dal while it’s roasting – it can burn quickly!
• Stir the Pongal frequently while it’s cooking to prevent it from sticking to the bottom of the pot.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter Pongal, while others prefer it less sweet.
• A pinch of saffron strands added while cooking the rice adds a beautiful color and aroma.

Variations

• Pepper Pongal (Milagu Pongal): My friend Priya loves adding a tempering of black peppercorns, cumin seeds, and curry leaves for a savory twist.
• Coconut Pongal: Stir in ½ cup of grated coconut along with the jaggery for a tropical flavor.
• My Family’s Secret: My mom always adds a tiny pinch of asafoetida (hing) to the ghee while tempering – it adds a subtle, savory depth.

Vegan Pongal Adaptation

Making this Pongal vegan is super easy! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil, and use plant-based milk (almond, soy, or oat milk work well) instead of dairy milk.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. All the ingredients are gluten-free, making it a safe and delicious option for those with gluten sensitivities.

Spice Level Adjustment (Mildly Sweet)

This Pongal is mildly sweet, thanks to the jaggery. You can adjust the sweetness by using more or less jaggery. The cardamom and nutmeg add a subtle warmth, but don’t contribute to any heat.

Pongal for Makar Sankranti/Thai Pongal Festival

Pongal is traditionally made during Makar Sankranti (in North India) and Thai Pongal (in South India), harvest festivals celebrated in January. It’s a time to thank the sun god for a bountiful harvest and to celebrate with family and friends. Making Pongal during this time is a cherished tradition.

Serving Suggestions

Pongal is delicious on its own, but it also pairs well with:

• Sambar
• Coconut Chutney
• Tomato Chutney
• A side of crisp papadums

Storage Instructions

Leftover Pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or milk to loosen it up.

FAQs

• What type of rice is best for Pongal? Ponni rice is the traditional choice, but Sona Masoori or any short-grain rice works well.
• Can I use brown rice instead of white rice? While you can use brown rice, it will take much longer to cook and the texture will be different. It won’t be as creamy.
• What is the best way to handle jaggery to avoid crystallization? Make sure the jaggery is completely dissolved in water before adding it to the rice-dal mixture. Straining the syrup also helps remove any impurities that can cause crystallization.
• Can I make Pongal ahead of time? Yes, you can make it a day ahead. It actually tastes even better the next day!
• Is Moong Dal Pongal good for digestion? Absolutely! Moong dal is considered very easy to digest and is often recommended for those with sensitive stomachs.