Rava                               –       1/2 cup

Moong Dal                      –        1/4 cup

Salt                                 –        As needed

To temper

Ghee                               –       3 tbsp

pepper                            –       2 tsp

Cumin seeds                  –       1 tsp

Cashew Nuts                  -       8

Ginger                            –        2 tsp

Green Chillies                –        1

Curry Leaves                 –        A sprig


Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there.

Pressure cook with 3/4 cup water for 3 whistles.

Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.

In a kadai, add ghee, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients.

Add cooked moong dal after mashing it.

Add 1 & 1/2 cups of water, required salt and bring to boil.

Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.

Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir.

Finally  added a generous pinch of pepper powder for extra flavour.

 Now ready to your rava pongal uppuma