TESTING R

Instructions

1. "Cooking the Moong Dal:
2. Dry roast the moong dal lightly in a pan until it turns aromatic. Wash it thoroughly. In a pot or pressure cooker, add the moong dal and 1 1/2 cups of water. Cook until the dal becomes soft and mushy (3-4 whistles in a pressure cooker, or simmer in a pot for about 15 minutes). Set aside.
3. Roasting the Rava:
4. In a pan, dry roast the rava on low heat until it turns light golden and fragrant. Be careful not to burn it. Set it aside.
5. Preparing the Tempering:
6. In the same pan, heat ghee over medium heat. Add cumin seeds and coarsely crushed black peppercorns, allowing them to crackle. Add finely chopped ginger, slit green chillies , curry leaves, and cashew nuts. Sauté until the cashews turn golden brown and the spices are aromatic.
7. Cooking the Rava Pongal:
8. To the tempering, add 1 cup of water and bring it to a boil. Slowly add the roasted rava, stirring continuously to avoid lumps. Add the cooked moong dal to the mixture and stir well. Season with salt and cook the mixture on low heat until the rava and dal are well combined and the Pongal reaches a soft, porridge-like consistency. Add more water if needed to adjust the consistency.
9. Serve:
10. Serve Rava Pongal hot with chutney or sambar."