Pongal
Pongal is Sri Lanka's version of rice pudding. It contains lentils as well as rice, and the sweetness comes from jaggery - a block of unrefined cane sugar which is available from many Asian grocery shops and large supermarkets.
Ingredients
- water250 ml
- Coconut milk400 ml
Instructions
4 steps- 1
Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch.
- 2
Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20-25 minutes, stirring frequently, until the rice and lentils are tender.
- 3
Add the jaggery and cardamom pods and stir until the jaggery is dissolved.
- 4
Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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