It is harvest time in India. A year of hard work has paid off in a golden harvest of rice. This is the rice that will keep the entire village fed for the next year. The paddy is harvested, hulled and stored with great care. And the entire village celebrates. So do the towns and big cities. It is Pongal time!
A time for abundance. A time when joy permeates. A time for celebration. A time to cook newly harvested rice with newly harvested sugar cane that has been made into jaggery - Pongal! The very word "Pongal" means to overflow in abundance.
In India, this is my favorite time of the year. The weather is cool'er' and the urchins on the street are happier. The kids roll the old bicycle tire with a stick for entertainment and generally run around begging for bits of sugar cane to chew on. In return, they'll run small errands for the teenage boys - pass the love note to the pretty girl next door with compliments from the "anna" (elder brother) who gave them the bit of sugar cane in exchange. The pretty girl takes the note, reads it, casts a sidelong glance and a shy smile at the pimpled teen boy while briskly shooing off the urchin to hide her embarrassment. Love is in the air! Joy is in the air. And Pongal is upon us.
This year, I decided to make Pongal with brown rice. I am guessing that in the ancient days they used to make Pongal with brown rice before the rich made it fashionable to eat refined white rice. My husband and I love the texture of brown rice. It certainly doesn't hurt that it is an unrefined carbohydrate and known to be better for health than eating white rice. All in all, it is a happy addiction. :)
Here is my recipe - shout "Pongalo Pongal" as you make this, so the Gods shower you and your family with wealth, prosperity and good health.
Here is what you need:
1/3 cup split yellow moong dal
2/3 cup brown rice
1 1/2 cups powdered jaggery (available at any self-respecting Indian grocery store)
2 1/2 + 1 cup water
1/2 cup whole milk or 2% milk
To garnish:
3 tbsp butter
25 cashews chopped
25 golden raisins
1 tsp cardomom powder
Here is how you make this:
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