|Rava pongal served with sambar.|
Ingredients:Sooji / Ravai - 1 cup
moong dhal (green gram lentil) - 1/3 cup
Turmeric - a pinch
water - to cook moong dhal
(water should be approximately 2.5 times that of the dhal+rava)
salt to taste
To temper:ghee - 1 tbsp
Black pepper (whole) - 1 tbsp
cumin - 1/2 tsp
cashew nut - 10
hing (asafoetida) - a pinch
curry leaf - few
ginger - 1 tbsp (chopped)
Method:Dry roast the moong dhal . Wash and coarsely grind it.
Dry roast the rava and keep aside.
Bring 3 cups of water to a boil
Add the dhal and cook well. Minimize heat and put turmeric, salt and roasted rava.
Stir fast otherwise rava may agglomerate.
Cover with a lid and cook in low flame till rava is done. Switch off.
In the mean time, heat the ghee in a wok and fry the items given for tempering.
Run the tempering over the pongal and mix well.
Rava pongal is ready!
Serve with sambar and coconut chutney as breakfast or dinner.
Serves 2 adults.
Time taken : less than 20 minutes.