Chakkarai Pongal

Name: Chakkarai Pongal
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings (about 4 cups)
Ingredients: 1/2 cup split moong dal (split yellow mung beans); 1/2 cup rice, such as basmati or jasmine; 1 to 1 1/4 cups jaggery powder (see Cook’s Note); 1/2 teaspoon cardamom powder (see Cook’s Note); 3 tablespoons ghee; 1/2 cup raw cashews, a few left whole for garnish and the rest broken; 1/4 cup raisins

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Level: Easy

Total: 55 min
Active: 45 min

Yield: 6 to 8 servings (about 4 cups)

Pongal is a harvest festival celebrated in Southern India during which this comforting and lovely dessert is made. Traditionally it’s cooked with freshly harvested rice and moong lentils and sweetened with jaggery (a raw Indian sugar that has an earthy-caramel taste). It’s mixed with a nice dollop of ghee, which gives the dish a velvety texture, then it’s finished with cashews to add a nice crunch. Served hot, it’s a heartwarming dessert for the winter, and leftovers make a really good breakfast in the morning!

Level: Easy

Total: 55 min
Active: 45 min

Yield: 6 to 8 servings (about 4 cups)

Ingredients

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1/2 cup split moong dal (split yellow mung beans)

1/2 cup rice, such as basmati or jasmine

1 to 1 1/4 cups jaggery powder (see Cook’s Note)

1/2 teaspoon cardamom powder (see Cook’s Note)

3 tablespoons ghee

1/2 cup raw cashews, a few left whole for garnish and the rest broken

1/4 cup raisins

Directions

Special equipment:

a 6-quart Instant Pot® multi-cooker 

Add the moong dal and rice to a medium skillet over medium heat and roast, shaking the skillet every 15 seconds or so to make sure it's roasting evenly, until turning just a hint of light brown, about 5 minutes.
Transfer the dal and rice to a bowl and wash several times in cold water until the water is no longer cloudy, about 3 times. Drain.
Transfer the dal and rice to a 6-quart Instant Pot® and add 3 1/2 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 6 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After about 25 minutes, being careful of any remaining steam, unlock and remove the lid. Gently mash the mixture with a fork until it has the consistency of porridge.
Add the jaggery powder, cardamom powder and 2 tablespoons of the ghee. Set the multi-cooker to low sauté and simmer, stirring frequently so the mixture doesn’t scorch, until the jaggery melts, about 3 minutes.
Heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the cashews and raisins and cook, stirring occasionally, until the cashews are golden and the raisins are plump, 3 to 4 minutes. Set aside a few raisins and the whole cashews for garnish and mix the rest into the dal and rice mixture. Garnish with the reserved cashews and raisins and serve hot.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide. Jaggery is an essential flavor, but if you can’t find it, use light brown sugar. I would begin with 1 cup of brown sugar and add more to taste. Cardamom is available ground, but you can also grind 4 to 5 pieces of green cardamom in a spice grinder or remove the seeds from 8 to 9 cardamom pods and grind them with a mortar and pestle. This dish thickens as it cools, so if you're not serving it right away, add some water and reheat the dish before serving.