¼ cup raisins (I used the dark ones, but golden raisins are better)
Boil the rice and mung dal together, preferably in a pressure cooker, until really soft. I added about 3 cups of water to the pressure cooker, which gave me the right consistency.
Add almond milk to the rice-mung mixture and set it on a low flame.
Add the jaggery and stir well.
Cook on a low flame until the raw jaggery smell has dissipated. This took about half an hour for me. The pongal should not be dry, but creamy and slightly fluid. If it gets too dry, add some more almond milk.
Heat the canola oil. Add the cardamom, cashew nuts, and raisins.
Toss until the nuts are lightly browned. Add to the rice.
Stir well. Serve warm or at room temperature.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/time-to-eat-pongal/