Banana Pongal


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This is a variation to the famous chakra pongal which is eaten during the festivals. The use of bananas is the only added ingredient that differs from the chakra pongal.

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Makes 4 servings
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1/4 cup yellow moong dal (split yellow gram)
1 tbsp chana dal (split Bengal gram)
1 cup raw rice (chawal)
1 cup milk
2 cups grated jaggery (gur)
1 tbsp ghee
3 tbsp chopped cashewnuts (kaju)
2 tbsp raisins (kismis)
1 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a few strands of saffron (kesar) strands (optional)
2 cups of chopped bananas before serving
1/4 cup ghee for serving

  1. Heat a pan, add the dals and dry roast on a medium flame till the raw smell disappears while stirring continuously. Keep aside.
  2. Clean and wash the rice, drain and add the dals, milk and 2½ cups of water, mix well and pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Combine the jaggery with ¾ cup of water in a deep pan, mix well and simmer till the jaggery melts while stirring continuously.
  5. Add the cooked rice and dal and mix well.
  6. Heat the ghee in a small pan, add the cashewnuts and raisins, sauté on a low flame for a few seconds while stirring continuously. Drain on absorbent paper and keep aside.
  7. Add the cardamom powder, nutmeg powder, saffron, cashewnuts and raisins and mix well and cook for another minute.
  8. Just before serving add chopped bananas to the pongall, also add ghee and serve hot.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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