• Rice - 3/4 cup
• Moong dhal - 4 tbsp
• Channa dhal - 1 tbsp
• Jaggery - 1 cup
• Shredded Coconut - 2 tbsp
• Cardamom - 4
• Ghee - 1/2 cup
• Cashew nuts - few

How to make it:

Cook rice, moong dhal and channa dhal together in an open pan with 3 cups water until done. Now add the jaggery and stir until it thickens. Add ghee little by little while stirring to avoid rice sticking to the pan. Add cardamom powder and coconut. Fry cashews until golden brown in ghee and add it to the pongal. Serve hot!