Are you like me, who always want different variety in everything?. Then this is for you. I get bored soon, if I prepare the same kind of food every day. But my H is directly opposite to me. ( This is called opposite poles attract each other :) ) He wants a routine in everything. So whenever I get a chance to cook for myself, I steal some time and make the food ,which I like.I came to know about this pongal, when my sister used to prepare this for her son. She always says about this pongal, but I didn't had time to try it. But when I started preparing this, I fell in love. This tastes too good. It has the texture of both pongal and upma. A different dish to try . I am sure, it won't fool you.
1.Rava / Semolina - 1 cup
2.Moong dal - 1/4 cup
3.Water - 1 to 1 1/2 cups
4.Pepper corns - 1/2 tsp
5.Cumin seeds - 1/2 tsp
6.Curry leaves - few
7.Ginger - a small piece
8.Hing - a pinch
9.Salt - as needed.
10.Cashews - 1 tbsp
11.Ghee - 1 tbsp
12.Oil - 2 tbsp.
13.Turmeric powder - a pinch
* Wash the moong dal, add a pinch of turmeric powder and cook till it wilts. Strain the water from the dal. We can use to cook the pongal later.
* Take a pan, add little oil and fry the cashews till golden brown. Strain the cashews and take it aside.
* In the same pan , roast the rava till it turns golden brown or till it gives out nice aroma. Keep it aside.
* Now we have 1 cup of strained water from the dal. Mix it with water ,so totally I took 2 1/2 cup of water. I wanted my pongal to be little loose. But if you want to make it little hard, then decrease the water level. Now add salt to our taste.
* Now turn the flame to low, add the roasted rava little by little. It should not be lumpy, that's why , we are adding slowly . Rava should be cooked well.
* Now add the cooked dal and mix. Don't mix it too hard, then the dal will disintergrate.
* We can also add ghee and fry the cashews.
* Roasting rava is a must , if not the texture will not be good for the pongal.
* If we want little spicy, then we can add one green chillie crushed.
* Moong dal should not be cooked to mushy.
* If you want the pongal to be little hard, then decrease the water level to 2 0r 21/4 cups.
Linking this to "Tamizhar samayal Tuesday" started by "Nalini's Kitchen".