Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Breakfast

Jaggery Pongal

Traditional 22. Jaggery Pongal recipe

🧺 Ingredients

• Rice: 100g
• Moong dal: 40g
• Jaggery: 50g
• Ghee: 25g
• Water: 400ml
• Cashew: 12g
• Pepper corns: 8
• Cumin seeds: 0.5 tsp
• Cardamom: 2 pods
• Salt: 2g

👩‍🍳 How to make Jaggery Pongal

1. Roast moong dal lightly (160°C) for 1 min until fragrant.
2. Add rice, roast for 1 min more.
3. Add water, bring to boil (medium-high, 180°C).
4. Reduce to low (150°C), simmer 12 min until rice and dal both cooked and soft.
5. Add jaggery, stir until dissolved (1-2 min, should smell caramel-sweet).
6. Heat ghee separately, fry cashews until golden (1 min), remove. Fry cumin seeds, peppercorns (30 sec total).
7. Pour ghee mixture into pongal, crush cardamom and add.
8. Mix gently for 1 min. Add salt. Visual cue: Golden color, sweet aroma, rice grains tender, nuts distributed.
9. Serve in bowl.
10. ---

Track the macros of Jaggery Pongal and 100s of Indian dishes with Nutri Macro India.