⚠ Contains Allergens
Add 1/2 cup rava to a pan and dry roast it for 2-3 minutes on medium flame until it turns aromatic. Transfer the roasted rava to a bowl and keep it aside.
In the same pan, add 1/4 cup moong dal and dry roast it for 2 minutes on low flame. Wash the roasted moong dal thoroughly and transfer it to a pressure cooker. Add 1/8 tsp turmeric powder and 1.5 cups of water. Close the lid and cook for 4-5 whistles until the dal is soft and well-cooked.
In a separate pan, heat 1 tbsp oil and 1 tbsp ghee. Add 10 cashew nuts and roast them for a few seconds until lightly golden. Then, add 1 tsp cumin seeds, 1 tsp peppercorns, 1/2 tsp asafoetida, 2 green chillies, 1/2 inch finely chopped ginger, and a few curry leaves. Sauté for a few seconds until fragrant.
Add 1.5 cups of water and salt to taste to the tempering mixture. Bring the water to a rolling boil. Once boiling, add the roasted rava and mix continuously to avoid lumps. Immediately add the cooked moong dal and give it a good mix. Cover the pan with a lid and cook for 5 minutes on low flame until the rava absorbs the water and the Pongal thickens.
Remove the lid, give the Pongal a final stir. Serve hot with chutney and sambar.
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