Ingredients with Measurements:
- 1 cup raw rice
- 1/2 cup split moong dal
- 3 cups water
- 1 cup jaggery, grated
- 1/2 cup coconut, grated
- 1/4 cup ghee
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1 tsp cardamom powder
- Pinch of salt
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice and moong dal in water and soak for 30 minutes.
2. In a pressure cooker, add the soaked rice and dal along with 3 cups of water and a pinch of salt. Cook for 3-4 whistles or until the rice and dal are cooked well.
3. In a separate pan, heat the grated jaggery with 1/4 cup of water until it melts completely. Strain the mixture to remove impurities.
4. Add the jaggery syrup to the cooked rice and dal mixture and mix well.
5. In the same pan, heat ghee and fry the cashews and raisins until golden brown. Add the grated coconut and fry for a few seconds.
6. Add the fried mixture to the rice and dal mixture and mix well.
7. Add cardamom powder and mix well.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Pressure cooker: High heat
Serving size:
4-6 people
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Substitutions for ingredients:
- Brown sugar can be used instead of jaggery.
- Almonds or pistachios can be used instead of cashews.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a pinch of saffron to the recipe for a unique flavor.
- Use coconut milk instead of grated coconut for a creamier texture.
- Add a tablespoon of ghee to the jaggery syrup for a richer taste.
Tips and tricks:
- Soak the rice and dal for at least 30 minutes to ensure even cooking.
- Use freshly grated coconut for the best flavor.
- Adjust the amount of jaggery according to your taste preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop with a little bit of water or milk.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped nuts and a drizzle of ghee.
Garnishes:
Chopped nuts, grated coconut, or a sprinkle of cardamom powder.
Pairings:
Serve with a side of coconut chutney or sambar.
Suggested side dishes:
Coconut chutney, sambar, or vegetable curry.
Troubleshooting advice:
- If the mixture is too thick, add a little bit of water or milk to thin it out.
- If the mixture is too thin, cook for a few more minutes to thicken it.
Food safety advice:
Make sure to cook the rice and dal well to avoid any foodborne illnesses.
Food history:
Chandrapuli Pongal is a traditional South Indian dish that is typically served during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve as a dessert or a sweet breakfast dish.
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Region: Indian