Recipe of Rava Pongal

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Directions

• Melt ghee in a heavy pan, add dry moong dal.
• Roast over a medium flame, for 3-4 minutes, or till aroma exudes.
• Add 2 cups hot water and cook till dal is cooked but firm (mashy in texture).
• Drain, keep aside till required.
• Heat oil in a heavy pan.
• Add cashews, Urad dal and roast till golden.
• Then add cumin and mustard seeds.
• Allow to splutter, then add chilies, curry leaves, peppercorns and semolina.
• Roast on a low flame
• Stir continuously, till rava exudes a strong aroma.
• Add salt, cooked moong dal and lemon juice.
• Stir gently.
• When water has blended with rava, cover and cook over a low flame for 3-4 minutes.
• Adjust water, lemon juice and salt as per taste, if needed.
• The pongal should be softer in consistency like upma.
• Garnish with chopped coriander.
• Serve hot.

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