Ingredients

• 1 cup - coarse semolina
• 1/2 cup - yellow moong dal
• 3 - whole red dry chillies, chopped
• 2 sprigs - coriander leaves, finely chopped
• 1 stalk - curry leaves
• 10 - cashews, halved
• 1/2 tbsp - urad dal grains
• 1/2 tsp - cumin powder
• 1/2 tsp - mustard seeds
• 8 to 10 - peppercorns
• 2 tsp - lemon juice, fresh
• 3 tbsp - ghee
• 2 tbsp - oil
• salt to taste

How to Make Plain Rava Pongal

• 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.
• Drain, keep aside till required.
• Heat oil in a heavy pan.
• Add cashews, urad dal and roast till golden. Then add cumin and mustards seeds.
• Allow to splutter, then add chillies, curry leaves, peppercorns and semolina.
• Roast on a low flame, stirring 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 required.
• The pongal should be softer in consistency than upma.
• Garnish with chopped coriander.
• Serve hot.