Green Moong Sweet Pongal | Pachai Payaru Kakkarai Pongal with step by step pictures. Adding moong dal is a healthy option for the pongal. As I have mentioned yesterday this is my another try for Pongal this year. Will update video for this recipe in few days. Now lets see how to cook Green Moong Dal sweet Pongal.
Similar Pongal Recipes:
Pachai Payir Sarkarrai Pongal
1. Wash and soak the raw rice and green moong dal for 30 mins. Heat a cooker with ghee once hot add in the cashew nuts ,roast till golden and then set aside.
2. In the same cooker add the raw rice and green moong dal. Roast for few secs and then add in the water. Close the cooker and cook in a medium flame for 5 whistles.
3. Wait till the pressure releases by itself and then open the cooker. Mash it well using a laddle.
4. Now add in the powdered jaggery directly in the cooker my jaggery was clean and hence I used directly in the cooker. otherwise add the Jaggery in ¼ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and then add the jaggery water into the cooker.
5. Cook for 5 mins and then add the edible camphor and cardamom pods.
6. When the Pongal becomes thick add the thick coconut milk cook for 2 mins and then switch off the flame.finally garnish with the roasted cashew nuts and serve hot.
Serve hot.
Check to see what my fellow bloggers are cooking for Blogging Marathon 108.
Green Moong Sweet Pongal | Pachai Payaru Sakkarai Pongal
Ingredients
- ½ cup Raw Rice
- 3 tbsp Green Moong Dal
- 2.5 cup Water
- ¾ cup Jaggery
- Edible Camphor big mustard size
- 3 Cardamom pods
- 2 tbsp Ghee
- 5 Cashew nuts
- ¼ cup Thick Coconut Milk
Instructions
- Wash and soak the raw rice and green moong dal for 30 mins. Heat a cooker with ghee once hot add in the cashew nuts ,roast till golden and then set aside.
- In the same cooker add the raw rice and green moong dal. Roast for few secs and then add in the water. Close the cooker and cook in a medium flame for 5 whistles.
- Wait till the pressure releases by itself and then open the cooker. Mash it well using a laddle.
- Now add in the powdered jaggery directly in the cooker my jaggery was clean and hence I used directly in the cooker. otherwise add the Jaggery in ¼ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and then add the jaggery water into the cooker.
- Cook for 5 mins and then add the edible camphor and cardamom pods. When the Pongal becomes thick add the thick coconut milk cook for 2 mins and then switch off the flame.
- Finally garnish with the roasted cashew nuts and serve hot.
Video
Notes
- The Pongal tends to get thick milk after you switch off so add the Coconut milk will make it rich and bring the right consistency.
- You can also use boiled and hot milk.
- Raisins can also be used to garnish.
vaishali sabnani
Wow ! You have so many innovative recipes for sweet pongal . I have never tried these myself , so must take some inspiration .
Srivalli
This is yet another interesting way to make the pongal, good one!
Sandhya Ramakrishnan
I have always been thinking of using pachai payaru when making chakkara pongal. I love the flavor of pachai payaru and I am so excited to see your recipe. Will be trying this soon.
Harini R
Wow! What a lovely addition of green moong in pongal. Very appetizing too.
Amara’s cooking
That's really interesting using green moong in pongal Sharmila, I'm sure it tasted delicious.
Saraswathi Ganeshan
I never tried whole moong dhal in pongal! and I cant see the trace of moong husk! Will try this soon!
Suma Gandlur
Green gram is an interesting variation in sweet pongal recipe. That edible camphor and coconut milk would definitely make this a flavor loaded pongal.