4 Serves
55 Mins
Rinse the raw rice and moong dal thoroughly under cold water until the water runs clear.
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AustrianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
144 µg / 400 µgCalcium
37 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
289 mg / 420 mgPhosphorus
695 mg / 1,250 mgPotassium
697 mg / 4,700 mgSodium
12 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
105 gAlcohol
0 g
Combine the rinsed rice and moong dal in a pressure cooker with water and cook until soft and mushy.
In a separate saucepan, melt the jaggery with a small amount of water to create a syrup, then strain it to remove impurities.
Add the jaggery syrup to the cooked rice and dal mixture, stirring well to combine over low heat.
In a small pan, heat the ghee and fry the cashews until golden brown, then stir them into the pongal along with the cardamom powder.
9
g43
g31
g
Malaysian
American