The month of Dhanurmaas is very auspicious in traditional Hindu calendar . It usually falls from mid Dec to mid Jan . It is very important month for Vishnu devotees . In various Vishnu temple , offerings are sweet Kichidi and Dosa is made . Even at homes people make Kichidi and Dosa combination to mark the significance of the month . It is during this month the position of movement of the sun changes from south to north . The season changes from cold to windy . Most south Indian states prepare Pongal or Kichidi during this time . Kichidi is made either with wheat cuts and Chana dal or rice and moong dal . It is very nutritious and is mild on one’s stomach . Kerala Gsb temples offer Kichidi cooked with milk calling it ” Dudda Pongal ” . The Kichidi can be made with either sugar or jaggery . Various additives like , honey , elaichi banana , dates can be added as to enhance taste and according to one’s taste . Today I am sharing with you all Kichidi made with broken wheat and chana dal . I will share the moong dal and rice version and Kerala konkani style milk Pongal in my blogs in the future .

Ingredients : 1 . Broken wheat ( Dalia )  – 1/2 cup .

2 . Chana dal – 1/2 cup .

3 . Sugar – 3/4 – 1 cup .

4 . Grated coconut – 1 cup .

5 . Ghee – 1/4 cup .

6 . Cardamom powder – 1 tsp .

7 . Pitted dates – 4 – 5 ( chopped ) .

8 . Cashew nuts bits – 1 tbsp .

9 . Kiss miss – 1 tbsp .

Method :

1. In a saucepan on medium to slow flame dry roast the chana dal .

For few minutes or till it release a good aroma and keep aside

2 . In same pan heat 1 tbsp of ghee and fry the cashew nuts till light gold brown , add dates and raisins , stir well for few more seconds and keep aside .

3 . Same pan add 2 tbsp of ghee and roast the broken wheat .

For about 4 – 5 minutes or till it change the colour

4 . Wash the fried dal .

5 . Heat 4 – 5 cups of water in pressure cooker . Now add dal and fried broken wheat . Close the pan and bring to pressure .

6 . After 3 – 4 whistle lower the heat and cook for about 10 – 15 minutes . Turn off the heat let the pressure release on its own .

7 . Once the pressure is released completely , open the pressure cooker and check to see if the dal has cooked , if not cook again . Do not over cook .

8 . Add sugar and mix well , cook few more minutes .

9 . Taste for sweetness , I add only 3/4 cup sugar if you need more sweet add if nessesery .

10 . Add ghee and grated coconut , mix well and cook few more minutes , in this time lower the heat and stir continuously .

11 . Add remaining ghee , nuts and cardamom powder give a good mix and switch off the flame .

12 . Serve hot with urad dal dosa .