Regular Sakkarai Pongal is already posted, today’s version uses both Split Moong dal and Channa dal.
Enjoy your pooja!
Sakkarai Pongal with Moong Dal, Channa Dal
Rice – 1/2 cup
Bengal gram / Yellow moong dal – 1/4 cup
Chana Dal – 1/4 cup
Jaggary – 1 & 1/2 cup
Ghee – 2 tbps
Cardamon – 2
Water – 2 & 1/2 cup
Roasted Cashew nuts & Raisins
How to make the sakkarai ponga
Clean and soak rice and dals for 10 mins. Pressure cook the rice and dals for 2 – 3 whistles.
Cook jaggary in water to remove impurities. Then cook on high flame till it thickens a bit.
Once the pressure is down, open the lid, add the jaggary water to the rice. Cook in sim for 5 mins.
Heat a pan with 2 tbsp ghee, roast cashew nuts and raisins. Garnish to the pongal.