Ingredients
For pressure cooking:
½ cup moong dal
¼ tsp turmeric
½ tsp ghee
1½ cup water
For tempering:
¼ cup ghee
2 tsp peppercorns or coarsely ground pepper pdr
1 tsp cumin
1 inch ginger, chopped
2 green chilies, slit
2 tbsp cashew
pinch hing
few curry leaves
1 cup rava, coarse
¼ tsp turmeric
1½ tsp salt
3 cups water
Instructions
In a cooker take moong dal, turmeric, ghee and water.
Cover and pressure cook for 3 whistles.
Once the pressure is released, mash the dal into a smooth paste. Keep aside.
In a large kadai, heat ghee., Add pepper, cumin, and splutter.
Add ginger, chilies, cashews, hing and curry leaves. Roast till the cashew turn golden brown.
Add rava and roast for 3-4 minutes till nice aroma comes.
Now add the cooked moong dal, turmeric, and salt. Mix well.
Add 3 cups of water and mix well, making sure there are no lumps.
Cover and simmer on a low flame for 3-5 minutes or till rava is cooked well.
Serve Rava Pongal with coconut chutney topped with ghee.
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