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A unique Chettinad delicacy, this sweet pongal is made with nutritious black rice (kavuni arisi), creamy moong dal, and rich jaggery. It has a delightful chewy texture and nutty flavor, perfect for festive occasions or as a wholesome dessert. The long soaking time for the rice is essential for its perfect texture.
Prepare the Rice and Dal
Pressure Cook
Make the Jaggery Syrup
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A unique Chettinad delicacy, this sweet pongal is made with nutritious black rice (kavuni arisi), creamy moong dal, and rich jaggery. It has a delightful chewy texture and nutty flavor, perfect for festive occasions or as a wholesome dessert. The long soaking time for the rice is essential for its perfect texture.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 516.62 calories per serving with 7.36g of protein, it's a moderately challenging recipe perfect for dessert or breakfast or snack.
Combine and Finish the Pongal
Temper and Garnish
For a richer, creamier texture, add 1/2 cup of thick coconut milk along with the jaggery syrup and cook for a few minutes.
Add 1 tablespoon of sliced almonds or pistachios along with the cashews during tempering for extra crunch and flavor.
Add a pinch of nutmeg powder or a few strands of saffron along with the cardamom powder for a different aromatic profile.
To make this pongal vegan, substitute ghee with coconut oil or a neutral-flavored vegetable oil.
Black rice is one of the richest sources of anthocyanins, powerful antioxidants that help protect cells from damage, reduce inflammation, and may lower the risk of chronic diseases.
Both black rice and moong dal are excellent sources of dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The combination of complex carbohydrates from whole-grain black rice and protein from moong dal provides a steady release of energy, making it a wholesome and satisfying dish.
Jaggery is an unrefined sugar that retains more micronutrients like iron and magnesium compared to white sugar. It provides a unique, molasses-like flavor to the dish.
It is moderately healthy. Black rice is rich in antioxidants and fiber, and jaggery is a better alternative to refined sugar. However, the dish is high in calories due to the ghee and jaggery, so it's best enjoyed in moderation as a festive treat.
One serving (approximately 1 cup) contains around 500-550 calories, primarily from carbohydrates from the rice and jaggery, and fats from the ghee.
Black rice has a tough outer bran layer that is rich in nutrients. Soaking for at least 6-8 hours softens this layer, ensuring the rice cooks evenly and becomes tender. Skipping this step will result in hard, undercooked grains.
Yes, you can substitute jaggery with an equal amount of sugar. However, this will alter the taste, color, and aroma of the dish. Jaggery provides a distinct, earthy sweetness that is traditional to this recipe.
This is normal as the starches in the rice and dal set. To loosen it, simply add a few tablespoons of warm water or milk and gently reheat on the stove or in a microwave, stirring until you reach the desired consistency.
Yes. Use the 'Sauté' mode for tempering. For cooking the rice and dal, combine them with water and salt, and cook on 'High Pressure' for 20 minutes, followed by a natural pressure release.