How to make rava pongal


Take one measure  rava and half  measure moong dhal

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Dry roast the moong dhal in a shallow vessel till the raw flavour disappears. We can prepare without dry roasting also

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Cook the moong dhal separately in water boiled in vessel.  If we cook in a pressure cooker the dhal particles may stick and may not be discrete.

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Close it with a lid and allow it to get cooked.  We can know that it is cooked when a dhal particle breaks into to when we press it with our finger nail.  Add salt required for the dhal

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Take ghee in a shallow vessel.  We can use oil also but it tastes good with ghee.

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Add the ingredients, pepper, cumin seeds, small ginger pieces, asafoetida cashew nuts and curry leaves to the hot ghee.
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Add about three measures of water for one measure rava and let it boil.  Add salt as per your taste and requirement.
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When the water boils add the rava , constantly stirring with a ladle as we do for upma or uppitu.
This ensures that no raw rava particles are left behind.

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When rava gets cooked well and also mixes well with other ingredients add the cooked moong dhal and stir well so that both mix thoroughly.

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Add a little more ghee if you want , it gives a fine flavour but is optional.  Close it with a lid for two minutes so that it gets cooked completely.

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Rava pongal is ready to be served.  The best side dish for this is the tomato gojju.
The video below shows how to prepare gojju