by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 6704 times
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.
- Heat a pan, add the dals and dry roast on a medium flame till the raw smell disappears while stirring continuously. Keep aside.
- 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.
- Allow the steam to escape before opening the lid. Keep aside.
- Combine the jaggery with ¾ cup of water in a deep pan, mix well and simmer till the jaggery melts while stirring continuously.
- Add the cooked rice and dal and mix well.
- 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.
- Add the cardamom powder, nutmeg powder, saffron, cashewnuts and raisins and mix well and cook for another minute.
- Just before serving add chopped bananas to the pongall, also add ghee and serve hot.
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