Rava Pongal

 Sure! Rava Pongal is a popular South Indian dish made with semolina (rava) and lentils. It is a delicious and wholesome dish that is often served for breakfast or as a main course. Here's a recipe to prepare Rava Pongal:

Ingredients:

• 1 cup semolina (rava)
• 1/2 cup split yellow moong dal (lentils)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns, crushed
• 1/2 teaspoon grated ginger
• 1/4 cup cashew nuts, halved
• 10-12 curry leaves
• 2 tablespoons chopped coriander leaves
• Salt to taste
• Water
• Lemon juice (optional)

For tempering:

• 2 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)

Instructions:

1. Dry roast the semolina in a pan over medium heat until it turns golden brown and gives off a nutty aroma. Remove it from the pan and set it aside.
2. In the same pan, dry roast the moong dal until it turns golden brown.
3. Rinse the roasted moong dal under running water and cook it in a pressure cooker with 2 cups of water for about 4-5 whistles or until the dal becomes soft and mushy.
4. Heat 2 tablespoons of ghee in a large pan or kadai over medium heat.
5. Add the cumin seeds and crushed black peppercorns. Sauté for a minute until fragrant.
6. Add the grated ginger, cashew nuts, and curry leaves. Sauté for another minute.
7. Add the roasted semolina (rava) to the pan and mix well with the other ingredients.
8. Add the cooked moong dal to the pan and mix well with the semolina.
9. Pour 2 cups of water into the pan and mix everything together. Add salt to taste.
10. Cook the mixture on medium heat, stirring continuously until the rava pongal thickens and comes together. It should have a porridge-like consistency. If it becomes too thick, you can add a little more water.
11. Once the rava pongal is cooked and well combined, turn off the heat and add the chopped coriander leaves. Mix well.
12. In a separate small pan, heat 2 tablespoons of ghee for tempering. Add the mustard seeds and cumin seeds. Allow them to crackle.
13. Add a pinch of asafoetida (hing) to the tempering and stir.
14. Pour the tempering over the prepared rava pongal and mix everything together.
15. Optionally, you can squeeze some fresh lemon juice over the pongal for added tanginess.
16. Serve the Rava Pongal hot with coconut chutney or sambar.

Enjoy your homemade Rava Pongal!