Rawa Pongal

Ingredients

• • Fine rawa - 1 cup
• • Green gram dal - 1/3 cup
• • Water - 4 ½ cups
• • Salt - ¾ teaspoon
• • Cashew nuts (cut) - 1 tablespoon
• • Oil - 2 tablespoons
• • Ghee - 3 tablespoons
• • Curry leaves - few
• • Ginger (finely cut) - ½ teaspoon (optional)
• • Black pepper (prepare: crush coarsely) - 1 teaspoon
• • Cumin seeds (prepare: crush coarsely) - ½ teaspoon

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Method

• 1. Cook dal in 1 ½ cup of water till three fourth cooked. (In a heavy vessel.)
• 2. Pour rest of the water in that and allow to boil.
• 3. Heat oil separately and season with cashew nuts curry leaves, ginger, crushed pepper and cumin.
• 4. Pour in the dal mixture with rawa, salt. Stir till it is mixed well.
• 5. Cover and cook in medium flame till moisture is absorbed and rawa is cooked well.
• 6. Stir in between to prevent charring.
• 7. Serve hot with melted ghee on top accompanied with coconut chutney.

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Variation - Easy Method

• • This can be pressure cooked directly, which minimizes our time and effort.
• • Cook dal with water till one fourth is cooked in cooker body or pressure pan.
• • Pour boiling water with salt, rawa and seasoned ingredients.
• • Pressure cook as mentioned in previous recipes.

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Note

• • When using thicker rawa increase volume of water little more.