Easy Sweet Potato Green Gram Pongal

Easy Sweet Potato Green Gram Pongal

My elder son (7 years old) hates sweet potatoes from the time he was an infant.  All my trials to make him eat a sweet potato were invain until I invented this recipe, 4 years ago. Though he knows that this dish has a sp, he still loves it. I use palm sugar or jaggery in most of my recipes. So as usual I have used palm sugar here. If you are interested to know more about palm sugar read it here

Ingredients

 ¾ cup green gram (whole moong)

 ¾ cup rice
  1 big sweet potato (cut to bite sized pieces)
  Grated Palm sugar or jaggery
  Pinch of edible camphor, (do not add more, can turn your sweet bitter)
  ¼ tsp. cardamom powder,
  ¼ cup of nuts (I used raisins cashews and pumpkin seeds)
  2 tbsp. Ghee

Method

 1.     Wash and Soak mung beans and rice together for 10 to 12 hours. Cut sweet potato to bite sized pieces. 
2.    Wash and Pressure cook the beans, rice and sweet potato with 3 cups of water for 3 whistles.

3.     Once the pressure is off the cooker, open the lid, mash the pongal and add the grated palm sugar and  mix well and cook it on a low flame till the palm sugar blends  well with rice.

4. Fry the nuts and temper with campor and mix well.