Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!
Round Up for the EFM - Mutton Series is HERE!
Semolina / Rava - 1 cup ( for 1 cup rava, take 2 1nd 1/2 cups of water)
Paasi Parupu / Moong Dhal - 1/2 cup
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Cashews - few
Curry Leaves - few
Asafoetodia - 1/4 tsp
Turmeric Powder - 1/4 tsp
Finely Chopped Ginger - 1/4 tsp
Ghee - 3 tsp
Salt - to taste
Heat Ghee in a pan and roast the rava until it slightly changes in color and you get a nice aroma out of it and keep it aside. Pressure cook the dhal for 4 whistles (or until it become mushy) with enough amount of water and 2 pinches of turmeric powder.
Add Cooking oil in a pan and saute it with pepper, cumin, ginger, cashews and curry leaves. Add 2 and 1/2 cups of water to it and bring it boil. When it starts to boil, add rava, 2 pinches of turmeric powder and salt to it and mix well. When the rava absorbs 3/4 of water, add cooked dhal to it and mix well. Let it cook until all the water has been absorbed by rava and dhal. Rava Pongal is ready to serve now!
Side Dish: Coconut Chutney
This recipe goes to Mahimaa's Cooking Basics Event
The Combo Event.
Macaroni / Pasta Delight
Recipe for Macaroni / Pasta Delight goes HERE!
I like to send in this pasta recipe to Pasta Party event hosted by Panch Pakwan