Semiya/vermicelli pongal

Ingredients

• 1 cup Semiya/Vermicelli
• 1/4 cup moong dhal
• 3/4 cup shredded jaggery
• 2 pods of elaichi/cardamom
• 1/4 cup of sliced almonds/ handful of cashews
• handful of raisins
• 3 tablespoon of shredded coconut (optional)
• 2 tablespoon ghee

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Preparation

• Boil the jaggery in 1/2 cup of water and filter through a mesh, just to avoid any impurities.
• Take 1/4 cup of moong dhal in a microwave safe dish , add 1/2 cup of water and cook for 5-6 minutes.
• The dhal should be in a 3/4 th cooked state, need not be mushy. Heat 1 tablespoon of ghee in a pan and fry the raisins and almonds till golden.
• Keep aside. In the same pan roast the vermicelli till slightly golden. Boil 2 cups of water in a pan and add the roasted vermicelli and cook till all te water is absorbed.
• Now add the melted jaggery, crushed cardamom, cooked moong dhal and stir well. ,
• Cook in medium heat until all the water is absorbed.
• Stir in the roasted almonds/cashews, raisins, coconut and another tablespoon of ghee.
• Mix well and serve warm.