Ingredients:
Rawa _ 1 cup
Moong Dhall _ 1/2 Cup
Pepper_1 tea spoon
Jeera _ 1 tea spoon
Asafoetida
curry leaves
Ghee _ 1/4 cup
cashews
salt to taste
water
Procedure:
1) First, cook the moong dhall well in a pressure cooker and keep it seperately.
2) Then, take a big kadai( pan) ,put the ghee in the pan
3) add cashews, pepper, jeera, asafoetida, curry leaves, fry them and then add the
rawa to this and keep it low flame
4) in the same time, take 2 cups od water in a vessel and boil it.
5) when the rawa get roasted slightly in the pan,add the boiled water to it and start stirring it continuosly with out any lumps.
6) add required salt when stirring
7) when the mixer becomes semi solid ,add the cooked moong dhall to this and mix it thoroughly
8)Finally , add one spoon of ghee to this and remove from the stove and your rawa pongal is ready to eat
Side dish:
Rawa pongal with coconut chutney forms an excellent combo
With kosthu or with sambar also, it goes well
Any other chutney varieties also taste nice with rawa pongal
If you cannot prepare any side dish,no need to worry, it goes well with sugar also
Note:
iF some guests come to your house with out prior notice, this rawa pongal is very handy, and also it can be prepared in large quantity with in half an hour.(of course ,it is better than rawa upma)
It also becomes a wonderful breakfast for weekends, because, you wont feel hungry for atleast for 4 to 5 hours.
