Ghee is a big no, no in my house. So, all sweet dishes are made out of Canola Oil instead of ghee. In any typical Madhwa house, pongal is made with pure ghee. However, I have substituted it with Oil. So, if you like and eat ghee, just replace the Oil with Ghee. Everything else remains the same.
- Rice – 1 and 1/2 cup
- Hesaru Bele or Mung dhal-1 cup
- Brown Sugar – 1 cup
- 5 Cardamom powdered
- 5 Cloves
- Cashewnuts chopped
- Raisins as many as you wish
- 4-5 tsp Oil
Heat oil in a thick bottomed pan, when the oil is hot add the cloves, raisins, cashew nuts and fry. Next add the moong dal and fry for another 5-6 minutes. Next add the rice and fry until the rice changes color. Add 4 cups of water and pressure cook for 3 whistles.
Finally, add the brown sugar, allow the brown sugar to mix well. Make sure that you don’t burn the pongal. Once its done, add crushed cardamom powder and serve.