Name of EventPongal - Indian harvest feast
|Preparation time||10-15 minutes|
|Cooking time||Under 30 min|
- 1 cup rava (sooji/semolina)
- 1/2 cup moong dal
- 1 tsp. black pepper powder
- 1 tsp. cumin seed (jeera)
- 4 tbs. ghee (clarified butter)
- 10 cashew nuts
- Few curry leaves
- 1 teaspoon finely chopped ginger (adhrakh)
- Salt as per taste
I have provided links for you to purchase harder to find ingredients highlighted in blue above.
- Dry roast Rava in a pan till its color changes to light brown.
- In a frying pan add 1 teaspoon ghee and fry curry leaves, cashewnuts, ginger and keep aside.
- Also dry fry black pepper and cumin seeds until aromomatic, being careful not to burn. Then grind them coarsely.
- Wash the green gram well. Cook the lentil (in 1 cup of water) until fully cooked - mushy is fine. You can either cook this on a stove top or in a pressure cooker.
- Now take a pan and heat ghee on it. Then add cumin seeds, curry leaves, black pepper (1 teaspoon), ginger and cashew nuts. Fry for 2 minutes.
- Add salt and 2 cups of water to boil, and then add rava/semolina and mix it well.
- Heat the mixture and keep stirring it until the rava is cooked
- .Finally, add cooked moong dal and mix it well until all the water in the Rava Pongal evaporates.
- If you think that it is too thick, add boiling water to it. Dont add cold water.
You can at this point add some more ghee.
Serve hot garnished with curry leaves. It is aldso enjoyed with with coconut chutney.
You can either use the entire black pepper or evenly crush it to use in the Rava Pongal, based on your choice.