Rava Pongal

Preparation :10 mins
Cook :35 mins
Total Time :45 mins
Servings :Makes 3 servings

Ingredients :

1/2 cup semolina (rava / sooji)
1/4 cup yellow moong dal (split yellow gram)
2 1/2 tbsp ghee
1/8 tsp asafoetida (hing)
1/2 tsp cumin seeds (jeera)
2 tbsp cashewnuts (kaju) , broken into pieces
8 curry leaves (kadi patta)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp coarsely crushed black pepper (kalimirch) powder
salt to taste

For Serving
melted ghee

Method :

Put the yellow moong dal in a broad non-stick pan and dry roast on a medium flame for 3 minutes.Wash the dal and drain it well.Combine the washed dal and ¾ cup of water in a pressure cooker and cook on a medium flame for 6 whistles.Allow the steam to escape before opening the lid. Keep aside to cool slightly.Once cooled, mix it well using a whisk till smooth. Keep aside.Put the semolina in a broad non-stick pan, and dry roast on a medium flame for 3 minutes.Transfer it on a plate and keep aside.In the same pan heat the ghee, add asafoetida and cumin seeds and sauté on a medium flame for few seconds.Add the cashewnuts and sauté on a medium flame for 1 minute.Add the curry leaves, ginger and black pepper powder and sauté on a medium flame for few seconds.Add 1½ cups of water, mix well and bring it to boil.Add the roasted semolina gradually, and keep mixing it continuously, so that no lumps are formed and cook on a medium flame for 2 minutes, while stirring it continuously.Add the cooked moong dal and salt, mix well and cook on a medium flame for 2 minutes, while stirring it continuously.Serve immediately with melted ghee.