CHAKKARAI PONGAL

Chakkarai Pongal image

Provided by Food Network

Categories dessert

Time 55m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 7

1/2 cup split moong dal (split yellow mung beans)
1/2 cup rice, such as basmati or jasmine
1 to 1 1/4 cups jaggery powder (see Cook's Note)
1/2 teaspoon cardamom powder (see Cook's Note)
3 tablespoons ghee
1/2 cup raw cashews, a few left whole for garnish and the rest broken
1/4 cup raisins

Steps:

Add the moong dal and rice to a medium skillet over medium heat and roast, shaking the skillet every 15 seconds or so to make sure it's roasting evenly, until turning just a hint of light brown, about 5 minutes.
Transfer the dal and rice to a bowl and wash several times in cold water until the water is no longer cloudy, about 3 times. Drain.
Transfer the dal and rice to a 6-quart Instant Pot® and add 3 1/2 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 6 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After about 25 minutes, being careful of any remaining steam, unlock and remove the lid. Gently mash the mixture with a fork until it has the consistency of porridge.
Add the jaggery powder, cardamom powder and 2 tablespoons of the ghee. Set the multi-cooker to low sauté and simmer, stirring frequently so the mixture doesn't scorch, until the jaggery melts, about 3 minutes.
Heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the cashews and raisins and cook, stirring occasionally, until the cashews are golden and the raisins are plump, 3 to 4 minutes. Set aside a few raisins and the whole cashews for garnish and mix the rest into the dal and rice mixture. Garnish with the reserved cashews and raisins and serve hot.