Ingredients-1 cup uncooked rice-1/4 cup moong dal (can be found at Indian/Southeast Asian groceries)-3 ¾ cups water-1 cup jaggery (unrefined whole cane sugar) broken into small bits. (If you cannot find jaggery, brown sugar may be substituted)-100 grams red sugar crystals (for coloring, optional)-2 ½ cups water-1 cup ghee (clarified butter- you can make it easily by melting unsalted butter and cooking it over gentle heat until it turns lightly brown - it will have a slightly nutty aroma and the milk solids will separate out. Remove milk solids by straining it with a cheesecloth).-one pinch cardamom powder-one pinch saffron-Dried fruits to garnish (such as raisins and cashews)Directions:1. In a pot, fry the moong daal (without any oil) on a low flame until it begins to release its aroma (for about 3-4 minutes). Remove from heat.2. Combine the rice and the fried moong daal and add the 3 ¾ cups wate3. Simmer in a covered pot until the rice and dal are cooked.4. In the meanwhile, heat the 2 ½ cups water in another pot and add the jaggery (or brown sugar) and the red sugar crystals (if you are using them).5. Allow the jaggery and red sugar crystals to dissolve completely.6. Now, strain the jaggery syrup to ensure no dust particles are retained in the syrup (not necessary if you are using brown sugar).7. Clean the pot, and put back the jaggery syrup. Add half the ghee (1/2 cup) to the syrup and allow to boil.8. Once the syrup starts boiling, add the cooked rice+daal mixture and the remaining ghee. Allow to cook on a low flame for a few minutes.9. Once the sweet pongal starts leaving the sides of the pan, add the cardamom powder and saffron. Remove from heat.10. Garnish with dry fruits (such as raisins and cashews) and serve hot! Read more of Johanna's thoughts on food at: http://www.barcelonabites.com
World of Mouth: Pongalo Pongal!
The column that brings you festivals from around the world; this week how do the people of the Tamils in India and Sri Lanka celebrate the harvest?
Ingredients-1 cup uncooked rice-1/4 cup moong dal (can be found at Indian/Southeast Asian groceries)-3 ¾ cups water-1 cup jaggery (unrefined whole cane sugar) broken into small bits. (If you cannot find jaggery, brown sugar may be substituted)-100 grams red sugar crystals (for coloring, optional)-2 ½ cups water-1 cup ghee (clarified butter- you can make it easily by melting unsalted butter and cooking it over gentle heat until it turns lightly brown - it will have a slightly nutty aroma and the milk solids will separate out. Remove milk solids by straining it with a cheesecloth).-one pinch cardamom powder-one pinch saffron-Dried fruits to garnish (such as raisins and cashews)Directions:1. In a pot, fry the moong daal (without any oil) on a low flame until it begins to release its aroma (for about 3-4 minutes). Remove from heat.2. Combine the rice and the fried moong daal and add the 3 ¾ cups wate3. Simmer in a covered pot until the rice and dal are cooked.4. In the meanwhile, heat the 2 ½ cups water in another pot and add the jaggery (or brown sugar) and the red sugar crystals (if you are using them).5. Allow the jaggery and red sugar crystals to dissolve completely.6. Now, strain the jaggery syrup to ensure no dust particles are retained in the syrup (not necessary if you are using brown sugar).7. Clean the pot, and put back the jaggery syrup. Add half the ghee (1/2 cup) to the syrup and allow to boil.8. Once the syrup starts boiling, add the cooked rice+daal mixture and the remaining ghee. Allow to cook on a low flame for a few minutes.9. Once the sweet pongal starts leaving the sides of the pan, add the cardamom powder and saffron. Remove from heat.10. Garnish with dry fruits (such as raisins and cashews) and serve hot! Read more of Johanna's thoughts on food at: http://www.barcelonabites.com