Bellam Pongali (Jaggery Sweet Pongal)

Method

1. Roast the moong dal till light golden, then cook it with the rice till very soft and mushy. Start by dry-roasting the dal in a pressure cooker or heavy-bottomed pot on low heat, stirring, until it smells nutty and turns light golden, about 3–4 minutes.
2. Add the rice to the roasted dal, wash both together in 2–3 changes of water, and drain.
3. Add the 3 cups water. Pressure cook for 4–5 whistles on medium heat and let the pressure drop on its own, or simmer covered in a pot for 25–30 minutes, adding a splash of hot water if it dries out.
4. Open and mash the rice and dal lightly with the back of a ladle. It should be soft and porridge-like, not dry.
5. Melt the jaggery in ¼ cup water and pour it into the rice. Warm the jaggery and water in a small pan on low heat, stirring, just until it dissolves, about 2–3 minutes; it does not need to boil.
6. Simmer, stirring, till thick and glossy, 5–7 minutes; stir in 2 tbsp ghee. Keep the heat low and stir all the way to the bottom, as the pongali catches easily once the jaggery is in.
7. Taste, and stir in a little more melted jaggery if you want it sweeter.
8. Fry the cashews in the rest of the ghee; add with the cardamom. Heat the remaining 2 tbsp ghee in a small pan on medium-low heat and stir the cashews until golden, about 1 minute, adding the raisins for the last few seconds until they puff up.
9. Pour the cashews, raisins and ghee over the pongali, sprinkle in the cardamom powder and the camphor, if using, and stir well.
10. Switch off and serve warm. Pongali thickens as it stands; loosen it with a few spoons of hot water if needed.

Tips

• Cook the rice and dal fully soft; they stop softening once the jaggery goes in.
• Roasting the moong dal gives pongali its nutty smell; keep the heat low so it turns golden, not brown.
• Use a heavy-bottomed pan and keep stirring once the jaggery is in; it catches and burns quickly.
• Take the pongali off the heat while it is still a little loose; it sets as it cools.

Variations

• Palm jaggery: use the same amount of grated palm jaggery for a darker pongali with a deeper, smoky sweetness.
• Chakkera pongali: use ¾ cup sugar in place of the jaggery for a pale, sugar-sweet version.
• Coconut: fry 2 tbsp thin slivers of dry coconut in the ghee along with the cashews.