Chakkarai Pongal

Ingredients
Jaggery (7-8 small square shaped cubes or 1 handful of jaggery)
1/4th cup of water,
one handful of rice
Moong dal should be 1/4th of rice
Water as required for boiling rice and dal
a bowl of water for checking the consistency
powdered cardamom
cashewnuts, kismis (optional)
Ghee 2-3 tsps
Coconut - 2 tblsps(optional)
Procedure

Add very little water (app 1/4th cup) for dissolving the jaggery. Boil rice and dal together in a pressure cooker until one whistle and simmer for 10 minutes. Even if water is more while pressure cooking, it doesn't matter.
Boil the dissolved jaggery mixture on med low for approximately 3 minutes. After a while foamy mixture is formed which is known as "thekali pandu pakku"

Take water in a bowl. Add the pakku in water. When it sticks to the edge, assemble with your fingers. If u are able to do that "getti pakku" is ready. Then switch off the gas and add boiled rice and dal, powdered cardamom. You can also add kismis and cashewnuts fried in ghee.

Also u can fry coconut in ghee and add it to the pongal. This is optional.