Rava Pongal

A healthy Upma made from Rava (Semolina) and Moong Daal…



Ingredients
1 cup Rava (Suji/Semolina)
¾ cup Moon Daal
2 Table spoon oil/ghee
Peanuts (Optional)
Mustard seeds
Cumin seeds
Aesofotida (Heeng)
Garlic and Ginger Paste
Curry leaves
Chopped Green Chillies
Chopped Coriander (Cilantro)
Lemon Juice (Optional)
Salt
4 cups of water

Cooking Method
1. Roast the moong daal in a pan until light brown. Once roasted, remove the daal from the pan and wash it nicely to remove any dirt.
2. Pressure cook the washed daal with 1 and half cups of water until one whistle only. This is to make sure the daal doesn’t become too mushy.
3. Until the daal cooks gently roast the rava…keeping the stove on low flame/heat.
4. Once the rava is roasted remove it from the pan.
5. Add two table spoons of oil/ghee in a pan. After two minutes add some mustard seeds and cumin seeds .
6. Once the mustard seeds and cumin seeds start popping, add a pinch of aesofotida. Also put some curry leaves.
7. Then add the garlic and ginger paste and let it cook for two minutes.
8. Add the chopped green chillies and stir fry with the mixture.
9. Add some peanuts to the mixture and stir fry (optional).
10. Add two and half cups of water to the mixture in the pan and let it boil.
11. Once the water is boiled, gently add the roasted rava and stir it simultaneously to avoid any lumps being made.
12. Add salt according to taste.
13. By the time this activity (step 3-12) is done…the daal is ready. Remove the daal from the pressure cooker draining the additional water if any. Add the daal to the rava in the pan and stir well.
14. Let it cook for another five-seven minutes on low flame, covering the pan with a lid.
15. Once cooked add some drops of lemon (optional).
16. Garnish it with chopped coriander.
17. Serve it with Green Chutney.
18. Your delicious Rava Pongal is now ready to be eaten.Health check -- High in Carbohydrates, Proteins and Minerals.