In a ppressure cooker take yellow lentils and dry roast them for few seconds or till they become aromatic.

Next rinse the broken wheat with enough water and drain it off. Add broken wheat and 2 cups of water to the cooker. Let them cook with lentils for 3 whistles. Simmer it for 5 minutes.

When the pressure subsides naturally, open the lid and keep it aside. Heat a pan with jaggery and little water. Let the jaggery dissolve in water, filter it to remove impurities. Then take it in same pan and continue cooking.

As the jaggery bubbles up, transfer the cooked broken wheat and lentil mixture to the pan. Adjust consistency by adding water as needed. Let it cook. When it thickens, add a tbsp of ghee.

Next in a small pan roast the cashews and raisins in a tbsp of ghee and pour it over pongal. Finally add cardamom powder, camphor and grated coconut. Mix them thouroughly.

Broken wheat pongal is ready to serve on festival.

Pressure cook the broken wheat till it is almost mushy. I had to cook in simmer for 5 minutes after 3 whistles for it to be mushy.

You can increase jaggery quantity up to 1 cup, I like mild sweetness, so used up 3/4 cup.

Pongal gets thick with time, so adjust the consistency by adding water as needed.

Do not skip camphor because it really enhances the taste of pongal.