Rava Pongal

                                                       Rava Pongal

       Instead of making pongal with rice, why not try with sooji or rava.  I once saw this recipe very long back on a cookery show. I wanted to try this, but was bit vary of it, as it involves quite a lengthy procedure. But somehow, i made up my mind to try it.
      This rava pongal is a very tasty dish and needs no side-dish. But I made moong dhal gravy.

Cuisine: South Indian
Servings: 4 persons
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:
Sooji or Rava: 1 cup
Moong Dhal: 1/2 cup
Salt as needed
Ghee: 2 table spoons
water as needed

For Tempering:
Curry leaves: A few
Jeera: 1/2 tea spoon
Pounded Pepper: 1/2 tea spoon
Ginger pounded: 1/2 inch
Asofotedia: 1/2 tea spoon
Oil: 2 tea spoons
Ghee: 3 tea spoons
Cashews: A few

Method:
1. Place a kadai on the stove over medium flame and dry roast the rava till it becomes lighter in weight. Keep it aside.
2. Take  3 litre pressure cooker and place it on the stove, add 1/2 table spoon ghee, add the washed moong dhal, add 1 cup water and cook for 4 to 5 whistles or  else cook it directly with out cooker, till the dhal attains a mashy consistency.
3. In a kadai add 1 1/2 cups of water and heat it over medium flame, when the water is about to boil, add the rava slowly and stir continuously so that no lumps are framed, add 1/2 table spoon ghee and close it with a lid. Let it cook for 2 minutes.
4. When the rava absorbs all the water, now add the moong dhal and stir well, till the rava and moong dhal blends well.
5. Add salt and remaining ghee and mix well.
6. In a small kadai, add oil, ghee and heat it, now add jeera,pounded pepper, pounded ginger, asofotedia, cashews and curry leaves.
7. Fry till cashews become golden brown, add this tempering to the rava pongal, mix it well.
8. Serve it hot with chutney of your choice or sambar.

Note:
1. If you are conscious of using ghee, you can replace it with oil.
2. But adding ghee gives good aroma and taste.