- ▢ ½ cup rava (sooji or cream of wheat), 90 grams rava
- ▢ 3 tablespoons Ghee
- ▢ 1 teaspoon cumin seeds, whole or slightly crushed (jeera)
- ▢ ½ teaspoon black pepper, slightly crushed or 1 teaspoon lightly crushed black pepper
- ▢ 1 inch ginger, finely chopped or 1 teaspoon finely chopped ginger (adrak)
- ▢ ⅛ teaspoon asafoetida (hing)
- ▢ 12 to 15 cashews
- ▢ 1 sprig curry leaves or 10 to 12 small to medium-sized curry leaves
- ▢ 1.5 cups water
- ▢ salt as required
- Heat a kadai or pan and add ½ cup rava/sooji in it.
- On a low flame, stirring often roast the rava till it becomes fragrant.
- No need to brown the rava. Just roast till it becomes fragrant.
- Then remove the rava and keep it aside in a plate or thali.
Making Rava Pongal
- Heat the same pan and add 3 tablespoon ghee. You can add less ghee if you want.
- Add 1 teaspoon cumin seeds (whole or slightly crushed) and saute till they splutter.
- Then add 12 to 15 cashews. Saute till the cashews turn a light golden.
- Then add 1 sprig curry leaves and 1 teaspoon finely chopped ginger.
- Sprinkle 1 teaspoon crushed black pepper. Stir and mix well.
- Now pour 1.5 cups water. On a medium to high flame begin to cook this water mixture.
- Bring to a rolling boil. Lower the flame and then add the roasted rava in parts.
- As soon as you add the rava, stir well.
- Keep adding rava in parts and mixing so that lumps are not formed.
- Then add the cooked moong dal. Mix well.
- Season with salt as per taste. Mix again.
- On a low flame for a few minutes simmer till the rava is cooked well and the mixture thickens.
