Banana Pongal Recipe (Sweet South Indian Banana Porridge)

Ingredients

• 1 1/2 cups chopped bananas
• 1/4 cup yellow moong dal (split yellow gram)
• 1 tbsp chana dal (split Bengal gram)
• 1 cup raw rice (chawal), washed and drained
• 1 cup milk (whole Buffalo, 6.5% fat)
• 2 cups chopped jaggery (gur)
• 2 tbsp ghee
• 3 tbsp chopped cashew nut (kaju)
• 2 tbsp raisins (kismis)
• 1 tsp cardamom (elaichi) powder
• 1/4 tsp nutmeg (jaiphal) powder
• a few strands of saffron (kesar) strands
• 2 tbsp melted ghee

Steps

1. Combine the dals in abroad non-stick pan and dry roast on a medium flame for 5 minutes.
2. Combine the roasted dals, rice, milk and 2½ cups of water in a pressure cooker, mix well and pressure cook for 6 whistles.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Combine the jaggery and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring continuously.
5. Add the cooked rice-dal mixture, mix well and cook on a medium flame for 4 minutes,while stirring continuously. Keep aside.
6. For the tempering, heat the ghee in a small non-stick pan, add the cashewnuts and raisins and sauté on a slow flame for 2 minutes.
7. Add the tempering to the jaggery-rice mixture, along with cardamom powder, nutmeg powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Add the bananas, mix well and serve immediately topped with melted ghee.