| Recipe Highlights |
|---|
| Easy and tasty Breakfast |
| Ingredients | Cooking Time : 30 Mins |
|---|---|
| Rava /Sooji – 1 cup Moongdal – 1/2 cup Water to cook moongdal – (2 cups) Water to cook rava –(2 cups) Salt - to taste | To Temper Ghee – 2 teaspoon Cumin seed – 1 teaspoon Peppercorn – 1/2 teaspoon Green chilli – 2 to 3 Ginger – a small piece(chopped) Hing – 1/4 teaspoon Cashewnuts – 10 Curry leaves – 1 sprig |
| Method | |
|---|---|
| Step :1 Dry roast the rava and keep it aside. Then dry the roast the moong for 2 mintues or until nice aroma comes. Add 2 cups of water and cook it well.or pressure cook it for 2 whistles. When it completely cooked means, now add the water for rava. When it comes to boil add keep the flame to low and add the rava and mix it gently to avoid lumps.close it with lid and cook it in a slow flame for 3 to 5 minutes. |     |
| Step 2: Heat ghee in a pan and fry the ingredients given under the column “to temper” one by one. Add the tempered things into the cooked rava mixture and mix it well with salt. Serve hot with coconut chutney. |    |
Rava Pongal is now ready to serve.  | |
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