Wheat Rawa Pongal

Ingredients

• • Wheat rawa - 1 cup
• • Green gram dal - ½ cup
• • Cashew nuts (broken) - 10
• • Tamarind - big lime size
• • Water - 5 cups
• • Tomatoes (finely chopped) - 2
• • Red chillies - 6
• • Fenugreek - ¼ teaspoon
• • Desiccated coconut - 1 tablespoon
• • Salt - as required
• • Turmeric powder - 1 pinch
• • Ghee - 2 tablespoons
• • Asafoetida - 2 pinches
• • Curry leaves - 2 sprigs
• • Cashew nuts - 10

Method

• 1. Dry roast green gram dal separately.
• 2. Roast rawa with little ghee, until raw flavour is lost.
• 3. Roast desiccated coconut until golden brown. Powder it.
• 4. Mix dal and rawa. Pour 4 cups of water in a pressure cooker.
• 5. Allow to boil and then add rawa, dal and mix it gently and pressure cook for 2 whistles.
• 6. Soak and squeeze tamarind using 1 cup of water.
• 7. Heat ghee in a pan add cashew, broken red chillies, fenugreek, curry leaves and asafoetida.
• 8. Mix chopped tomato, fry well and pour tamarind extract, salt, turmeric powder to that.
• 9. Allow to boil for few minutes.
• 10. Pour this to cooked pongal in pressure cooker.
• 11. Cook for 5 more minutes in medium flame.
• 12. Before removing from fire add desiccated coconut powder.