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1 cup - rava (semolina)
1/2 cup - split green gram/moong dal
1 tsp - whole black peppers
1 tsp -
1 inch ginger, peeled and sliced thinly
1/4 cup - cashews
Salt to taste
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/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.