Pongal made with the goodness of moong dal and sooji is a dish everyone will love. Quick to make and healthy to enjoy!

RAWA PONGAL

Ingredients

1 cup semolina (rawa)
½ cup split skinless green gram (dhuli moong dal), washed and drained
Salt to taste
1 tbsp ghee
Tempering
2 tbsps ghee
1 tsp cumin seeds
10-15 black peppercorns, coarsely crushed
¼ tsp asafoetida (hing)
8-10 curry leaves
1 inch ginger, finely chopped
8-10 cashew nuts, vertically halved

Method

1. Heat a pressure cooker. Add the split skinless green gram, 1¼ cups water and salt and mix well. Cook under pressure till 2 whistles are released.
2. Dry roast semolina for 2-3 minutes or till fragrant in a non-stick pan. Take the pan off the heat.
3. Open the cooker once the pressure has reduced completely. Add 1 cup water and mix well.
4. Add the roasted semolina and mix till well combined. Cook for 2-3 minutes. Add ¾ cup water and stir well. Cook for 2-3 minutes.
5. Add salt, mix and cook on low heat for 6-8 minutes, while stirring in between every few minutes.
6. Add ghee and mix. Switch the heat off.
7. To make the tempering, heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, asafoetida, curry leaves and ginger and sauté for 30 seconds.
8. Add cashew nuts and mix well. Cook for 30 seconds. Immediately put this into the semolina mixture and mix well.
9. Transfer the rawa pongal into a serving bowl. Serve hot.

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#SanjeevKapoor

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