Ingredients

• 1 cup - rava (semolina)
• 1/2 cup - split green gram/moong dal
• 1 tsp - whole black peppers
• 1 tsp - cumin seeds -
• 1 inch ginger, peeled and sliced thinly
• 1/4 cup - cashews
• Salt to taste
• Curry leaves to garnish

How to Make Rava Pongal

• Wash the green gram. Cook the lentils are until fully cooked - mushy is fine. You can either cook this on a stove top or in a pressure cooker.
• In a pan, take about 1/2 tsp ghee and roast the semolina until aromatic and lightly reddish. Set aside.
• In the same pan, bring 2.5 cups water to boil.
• Add salt and then gradually add the semolina making sure to keep stirring to avoid forming lumps.
• When the water has almost been absorbed, add the lentils and mix well.
• If you think that it is too thick, add boiling water to it. Don't add cold water.
• Meanwhile temper the rest of the ingredients in a ghee.
• Add it to the semolina-lentil mixture and stir. You can at this point add some more ghee.
• Serve hot garnished with curry leaves.
• Recipe courtesy: http://chefinyou.com/