Rawa Pongal

Ingredients

• 1 cup semolina (rawa)
• ½ cup split skinless green gram (dhuli moong dal), washed and drained
• Salt to taste
• 1 tablespoon ghee
• Tempering
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 10-15 black peppercorns, coarsely crushed
• ¼ teaspoon asafoetida (hing)
• 8-10 curry leaves
• 1 inch ginger, finely chopped
• 8-10 cashewnuts, vertically halved

Method

1. Heat a pressure cooker, add split skinless green gram, 1¼ cups water and salt and mix well. Cook under pressure till 2 whistles are released. 
2. Dry roast semolina in a non-stick pan for 2-3 minutes or till fragrant. Take the pan off the heat.
3. Open the cooker once the pressure has reduced completely. Add 1 cup water and mix well. 
4. Add the roasted semolina and mix till well combined. Cook for 2-3 minutes. Add ¾ cup water and stir well. Cook for 2-3 minutes.
5. Add salt, mix and cook on low heat for 6-8 minutes, while stirring every few minutes. 
6. Add ghee and mix. Switch the heat off.
7. To make the tempering, heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, asafoetida, curry leaves and ginger and sauté for 30 seconds.
8. Add cashewnuts and mix well. Cook for 30 seconds. Immediately add this to the semolina mixture and mix well. 
9. Transfer the rawa pongal into a serving bowl and serve hot.