Regular Sakkarai Pongal is already posted, today's version uses both Split Moong dal and Channa dal.
Enjoy your pooja!
Sakkarai Pongal with Moong Dal, Channa Dal
Rice - 1/2 cup
Bengal gram / Yellow moong dal - 1/4 cup
Chana Dal - 1/4 cup
Jaggary - 1 & 1/2 cup
Ghee - 2 tbps
Cardamon - 2
Water - 2 & 1/2 cup
Roasted Cashew nuts & Raisins
How to make the sakkarai ponga
Clean and soak rice and dals for 10 mins. Pressure cook the rice and dals for 2 - 3 whistles.
Cook jaggary in water to remove impurities. Then cook on high flame till it thickens a bit.
Once the pressure is down, open the lid, add the jaggary water to the rice. Cook in sim for 5 mins.
Heat a pan with 2 tbsp ghee, roast cashew nuts and raisins. Garnish to the pongal.