|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
¾ cup green gram (whole moong)
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
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.