Sweet
Sweet pongal
Rice and moong dal cooked very soft, then folded with jaggery, ghee, cardamom, cashew and raisins. A home pot of festival pongal.
40 min
0 of 3 steps done
4 servings
Heat: No chilli
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy340 per serving
- Protein8g per serving
- Carbs54g per serving
- Fibre2g per serving
Ingredients
Method
Related remedies
A one-day moong dal khichdi reset for a tired stomachAfter festivals, weddings or a week of eating out, a day of simple moong dal khichdi gives digestion a break. It's the Ayurvedic idea of a ‘cleanse’ — nourishing, warm and easy, not starving.
Methi–sonth winter laddoos for stiff jointsAcross North India, winter means methi laddoos — small, warming sweets made with fenugreek, dry ginger, whole wheat flour, ghee and jaggery. Families traditionally make them for elders with stiff joints and new mothers during recovery.
Beat the loo: aam panna, sattu sharbat and other summer coolersNorth Indian summers bring the scorching loo winds and a real risk of heat exhaustion and heatstroke. Traditional coolers like aam panna, sattu sharbat, buttermilk and coconut water, together with sensible habits, help the body stay hydrated and cool.
Related recipes
- Moong dal chillaA soft yellow pancake of soaked split moong, ginger and coriander, cooked on a tawa with a few drops of oil.
- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.
- Lemon peas pohaFlattened rice rinsed, not soaked to mush, then tossed with peas, turmeric, lemon and peanuts.
