To begin making the Sakkarai Pongal Recipe, heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t allow the moong dal to turn brown.

Place the roasted moong dal and the washed rice into the pressure cooker. Add 2-1/2 cups of water, cover the pan, place the weight on and pressure cook until you heat one whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside.

In a saucepan, add 1/4 cup of water and melt the jaggery on medium heat. Allow the jaggery to come to a boil. Stir in the cardamom powder to the jaggery mixture and turn off the heat. Keep this aside.

Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Turn off the heat and keep aside.

In the final steps to make Sakkarai Pongal; add the melted jaggery mixture and the roasted cashew nuts along with the 1/4 cup of ghee into the cooked rice and dal.

Stir well on medium heat for about 5 minutes until the jaggery has got well blended with the rice and dal mixture. The Sakkarai Pongal is now ready. Turn off the heat and transfer the Pongal to a serving bowl.

The Sakkarai Pongal is traditionally offered on a fresh banana leaf along with Ven Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy. Do make this recipe for the Pongal Festival or even for a delicious breakfast with family and friends.