Sarkarai Pongal

Ingredients:
Mung dal/Payatham paruppu – 2 teaspoon dry roasted
Raw rice (normal cooking rice) – ½ cup
Milk – ½ cup
Jaggery – 1 cup
Pachai karpuram
Elaichi powder - a pinch
Cashews, raisins - handful

Method:
Cook rice, mung dal together along with milk and 3 cups water in a pressure cooker.
Powder the jaggery and add 2 spoons water and heat. After jaggery melts, add the cooked and mashed rice mixture and mix well. Add ghee and roasted cashwes and raisins. Add a pinch of pachai karpuram and elaichi powder.