Ingredients

• 3/4 cup - ghee
• 1/2 cup - moong dal
• 12 - cashew nuts
• 1 tsp - cumin seeds
• 1/2 tsp - whole black pepper
• 1 tsp - pepper powder
• 2 cups - rawa
• Salt to taste

How to Make Traditional Rawa Pongal

• Dry fry the moong dal in a heavy-bottomed pan till it turns golden red in colour.
• Pressure cook the moong dal, mash it and keep it aside.
• In the pan, add some ghee and the rawa and fry it till it turns to golden red in colour; keep aside.
• Add the remaining ghee and add cashew nuts and fry it till it turns golden brown colour.
• Add pepper, pepper powder, cumin seeds and salt in the ghee and add 6 cups of water.
• When the water starts to boil, add fried rawa, mix well and allow it to cook.
• When the rawa is cooked completely, add the cooked dal and mix it well.
• Yummy rawa pongal is ready to serve with coconut chutney.
• Recipe courtesy: Subbalakshmi Renganathan
• http://www.subbuskitchen.com/