A very delicious rich and creamy sweet Pongal in which rice and split moong dal are cooked to perfection.
Heat a tablespoon of ghee in a pan and roast the cashew nuts until golden. Remove and set aside.
Dissolve the jaggery in 1 cup of warm water. Strain and set aside.
In a pressure cooker add 1 tablespoon ghee and split moong dal. Roast until the dal turns light golden in color.
Into the same cooker add rice and 4 cups of water. Pressure cook for about 3-4 whistles.
Let the pressure release by itself and once done open the cooker.
Add cardamom and nutmeg powder and jaggery water. Let it cook on slow until thick and creamy.
Add the cashews into the Pongal. Serve warm and enjoy.
You may add raisins, almonds and any other nuts of your choice.
Normally edible camphor is added to make it more flavorful.