Ingredients

• 1 cup - Ragi rava
• 1/4 cup - Split moong dal
• 1/4 tsp - Asafoetida powder
• 1/2 tsp - Grated ginger
• 2 tbsp - Oil or ghee
• 1/2 tsp - Cumin seeds
• 10 - Peppercorns
• 10 - Cashew nuts
• Salt - to taste
• A few curry leaves

How to Make Ragi Rava Khara Pongal

• Wash the moong dal and add it in a pressure cooker with a cup of water, ginger, asafoetida powder and salt. Cook up to 3 whistles.
• Meanwhile, dry roast the ragi rava. Once the steam goes, transfer the cooked moong dal to a bowl. Add the water needed to make 2.5 cups of dal.
• Add this dal to the roasted ragi rava and cook on medium flame until the ragi rava gets well-cooked and the dal water gets absorbed.
• Heat the ghee or oil, fry the cumin seeds, peppercorns, cashew nuts and curry leaves until they turn brown.
• Add the tempered spices and cashews to the cooking ragi rava-dal mixtures. Toss them well until everything has mixed well.
• Serve hot with sambar or coconut chutney.
• Recipe courtesy: Priya Easy N Tasty Recipe