1/2cup raw rice
1/4 cup moong dal (yellow split gram)
1/2 cup grated jaggery (adjust to taste)
2.5 cups water
2 tablespoons ghee
8-10 cashews
8-10 raisins
1/2 teaspoon cardamom powder
Dry roast moong dal until its fragrant. Rinse it with raw rice and set aside.
Pressure cook the rice and dal mixture with 2.5 cups of water and cook for 3-4 whistles.
Melt jaggery with some water and add it to cooked rice and dal mixture. Simmer for 5-7 minutes.
Ghee roast cashews, almonds, and all your favorite nuts. Mix it in prepared pongal and flavor with cardamom powder.