How to make rava pongal
Take one measure rava and half measure moong dhal Dry roast the moong dhal in a shallow vessel till the raw flavour disappears. We can prepare without dry roasting also Cook the moong dhal separately in water boiled in vessel. If we cook in a pressure cooker the dhal particles may stick and may not be discrete. Close it with a lid and allow it to get cooked. We can know that it is cooked when a dhal particle breaks into to when we press it with our finger nail. Add salt required for the dhal Take ghee in a shallow vessel. We can use oil also but it tastes good with ghee. Add the ingredients, pepper, cumin seeds, small ginger pieces, asafoetida cashew nuts and curry leaves to the hot ghee. Add about three measures of water for one measure rava and let it boil. Add salt as per your taste and requirement. When the water boils add the rava , constantly stirring with a ladle as we do for upma or uppitu. This ensures that no raw rava particles are l
