*The water measurement is for cooking the rava not included for cooking moong dal.
Instructions
Roast the rava finely in a pan without getting it burnt.
Pressure cook the moong dal till it becomes mushy.
In a pan, add ghee and oil, and add black whole pepper, ginger, and cashew nuts.
Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.
Add 3 cups of water and bring it to a nice boil. Add salt.
Once the water starts boiling, add the roasted rava to this. Keep it on a low-medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the Pongal consistency reaches.
Garnish with curry leaves and if you want add a tsp of ghee to this you can add it now.
Serve hot with coconut and Tiffin sambar.
Notes
1. You can roast the moong dal for 2 minutes and then pressure cook it if you wish.2. Never roast the cumin seeds for a long time as it will give a medicinal smell.3. I added whole black pepper, you can even coarsely crush and add it to the Rava Pongal.I have kept my coffee tumbler empty. It is just used as a prop for the photo.