Rava pongal - pongal made with rava (semolina) and moong dhal. A variation to the classic south Indian dish ven pongal. Try this version for the pongal festival.
Heat 1/2 tablespoon ghee in a pan and roast the cashews until golden brown. Keep aside.
In the same pan, add the moong dal and roast until it turns golden brown and is aromatic. Pressure cook this dhal with a cup of water and turmeric powder until it is mushy and soft.
While it is cooking, add some more ghee if needed to the pan and roast the rava. Once it turns slightly brown, transfer it to a plate. In the same pan add little more ghee and temper it with cumin seeds, curry leaves, hing and crushed pepper corns.
Add water to it and bring it to a boil. Once it starts to boil, lower the flame add the roasted rava and keep stirring it. Add the rava in small quantity else it will form lumps.
Once the rava gets cooked, add the cooked moong dal and mix well. Keep the flame on low while mixing. Add the rest of the ghee and keep it on the flame for another couple of minutes. Once it is well combined, turn off the flame. Serve it warm with coconut chutney or gothsu.
Rava Pongal | Semolina Pongal https://www.themagicsaucepan.com/breakfast/upma-pongal-kichdi/rava-pongal-semolina-pongal