Senaga Pappu Chakkara Pongali is an Andhra Style Jaggery Pongal made with Bengal Gram or Chana Dal. This is a traditional sweet preparation offered during Pooja as Neivedyam.
This Rice made with Jaggery is called as Bellam Paramannam or Bellam Pongali is often prepared with Split Yellow Moong Dal. As with most recipes, we have loads of variations happening and this is one of the methods.
As I make this neivedyam at least once or twice a week, Amma suggested I make this for her as she remembered her mom making it. She said she often thought of asking me to make it this way, she kept forgetting it.
I have some handful of different Sweet Pongal versions. Though it’s surprising that I got to make this after so many years. Since I am making this so often, I have come to a proportion that really ends up tasting like the Temple Prasadam. The crunchy bengal gram gives a good taste to the dish.
We are doing the week 2 of BM#90, where I will be sharing some of the Indian Regional Dishes
Senaga Pappu Chakkara Pongali | Andhra Style Jaggery Pongal
1/2 cup Rice
1/4 cup Chana Dal / Bengal Gram/ Senaga Pappu
1.5 cups Water
1 cup Jaggery
1/2 cup Water more if required
2 tbsp Ghee
Handful Cashew nuts
Wash and soak the rice and chana dal for 20 mins. Change water and add 1.5 cups water and pressure cook for 3 whistles. Let the pressure fall down.
In another pan, take the jaggery and 1/2 water, melt. Remove the impurities and cook for another 5 to 6 mins, till the jaggary becomes a little thick syrup.
Slowly add this thick syrup to the cooked rice and combine well. Make sure the jaggary gets mixed well and there are no lumps.
If required, add 1/2 cup more water. Add the cardamom and pressure cook for another whistle. Let the pressure fall down, remove the lid, mix the rice with jaggery well.
After 5 to 6 mins, heat another pan with ghee, when hot add the cashews and pour this the pongal. Combine everything well.
Offer as neivedyam and partake!