Ingredients :
Semolina / Sooji : 1 cup
Split Moong Dal : 1/2 cup
Green Chillies : 4 or 5
Peppercorns : 1 tsp
Cumin Seeds : 1 tsp
A handful of cashews
Curry Leaves : 2 sprigs
A big pinch of hing
Ghee : 3 tbsp
Salt to taste
Method :
Crush the peppercorns coarsely with a mortar and pestle and keep it aside. In a pressure cooker, add the moong dal and a cup of water. Cook for 3 whistles and set aside. Heat two teaspoons of oil in a wok and roast the semolina until aromatic. Add 3 cups of hot water and salt to the roasted semolina and mix very well. Cover with a lid and let it cook completely. Then add the moong dal and a teaspoon of ghee to the semolina and mix well. Turn off the flame and set aside. Heat the remaining ghee for seasoning. Add the cumin seeds and fry for a minute. Now add and fry the chopped green chillies and cashews. Then add the hing, curry leaves and freshly ground peppercorns to it and fry for a few seconds. Add the seasoning to the pongal and mix well. Serve the rava pongal with coconut chutney.
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