Happy Pongal!

Today is Pongal or Maker Sankranti depending on where you come from. Its the day when the glorious Sun God begins its ascendancy and entry into the northern hemisphere and thus it signifies an event wherein the Sun God (which signifies knowledge, spiritual light and wisdom), reminds us to turn away from the darkness of delusion and begin to gradually grow in purity, wisdom and knowledge.

Of course, all festivals are basically about family, friends and Food. I associate each festival with a special dessert and sometimes an entire meal. Holi means gujjiyas (sweet fried dumplings) made by mum, which just melt in your mouth, Karvachauth, which is a fast that wives keep for the husband's good health, always mean a rich, creamy black dal (ma ki dal) which is my absolute favourite and Pongal, is no different. That brings us to its namesake Pongal , a glorious, smoky flavoured jaggery, rice and lentil pudding. 

This is one of the few light Indian desserts, probably because its considered more of a breakfast than dessert.

This is a rich, dairy free version of the South Indian delicacy. The pudding is thickened and yummified with a sesame, almond and coconut paste which increases the nutrition quotient of this already healthy dessert. 

Sesame seeds apart from being great in taste, are a very good source of calcium, magnesium, zinc and copper. They are great for bone health, help lower blood pressure and even prevent migraines and PMS. Every reason to include them in our daily diet.

So, here it is, Pongal - hoping that we all achieve health and happiness this year.

Ingredients

1/2 cup rice

1/2 cup moog dal

4 cups water

1/2 cup jaggery (or more depending on personal preference)

2 tbsp sesame seeds

5 almonds

1/2 cup cashews

2 tbsp desiccated coconut

3 tbsp virgin coconut oil

Process

1. In a pressure cooker, pour 2 tbsp (out of 3) coconut oil and roast the lentils till they are light brown and emit a distinct aroma of roasting.

2. Add the rice and 3 cups (out of 4) of water to the lentils and pressure cook to a extra soft consistency.

3. Bring a cup of water to a boil, add the jaggery to it. After the jaggery is completely liquified, add the cooked lentils and rice to it.

4. Make a paste of the sesame, almonds and coconut.

5. In the remaining coconut oil, roast the cashews on low heat to brown them.

6. Add the paste and cashews to the sweetened lentils and rice mix. After all the elements are incorporated and it comes to a boil, take it off the heat.

Enjoy as breakfast or dessert! Happy Pongal!