Rava Pongal
Rava Pongal is a staple South Indian dish originating from the state of Tamil Nadu. It is special dish that is cooked during the auspicious occasion of Pongal.
Ingredients
- 1/2 Cup Rava/Semolina
- 1/4 Cup Split Moong Beans(Green)
- 6-8 Fresh Curry Leaves
- 6-8 Cashew Nuts
- 1 tsp Cumin Seeds
- 1/2 tsp Black Pepper Crushed
- 2 tbsp Ghee
- 1" Fresh Ginger
Instructions
- In pressure cooker. take green moong dal and roast till it gives nutty aroma.
- Add around 1 cup water and finely chopped/crushed ginger to it and pressure cook it for 2-3 whistles
- Once the pressure goes down from the pressure cooker, check for the doneness of dal.
- In another pan, take semolina and dry roast it till it starts giving the aroma. Do not roast till it gets brown.
- Transfer to another pan and keep aside.
- In the same pan, add ghee, cumin seeds, curry leaves, crushed black pepper and cashew nuts.
- Roast till the cashew nuts start turning light brown.
- Take out cashews from pan. You can roast cashews first and then make the tempering.
- Add cooked dal in the pan then add semolina and add water,mix nicely taking care no lumps are formed.
- Add water to adjust the consistency. Many people like it thick, but I kept the consistency just like I make Sooji Halwa, as it starts getting thick after sometime.
- Cook till the desired consistency.
- Transfer to serving bowl, garnish with roasted cashew nuts and serve hot with additional dollop of desi ghee.
Notes
I cooked dal with ginger. You can add while making the tempering.
Use any Moong Lentil available with you.
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