Dry roast moong dal until roasted smell comes and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles. Switch off the flame and let the pressure drops naturally. Open the cooker and mash the dal with the back of a wooden spoon.
Dry roast rava too, in slow - medium flame without changing its color but it should flow freely.
In a wide pan, add ghee + oil, temper with the items given under ‘To temper’ , in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients.
Add cooked and mashed moong dal. Mix well.
Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir.
In the original recipe, extra pepper is added at the end for more flavor.
This Rava Pongal was printed from https://mariasmenu.com/spicy/rava-pongal.
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