Suji / Bombay Rava Ven Pongal

Ingredients:

Sooji / Bombay Rava / Semolina	1 cup
Split green gram / Moong dal	½ cup
Cumin seeds	½ tbs
Pepper Corns	½ tbs
Curry Leaves	1 spring
Ginger	1 inch
Salt	To Taste
Cashew Nuts	7
Ghee	2 tbs

Procedure:

1. Dry roast the cumin seeds and pepper corns. Keep it aside.

2. Dry roast the moong dal till a nice aroma comes out and slightly changes its color.

3. Dry roast the rava till a nice aroma comes out.

4. Pressure cook the moong dal with ½ cup of water for 1 whistle in high flame.

5. Heat 2 1/2 cups of water in a heavy bottomed pan. If water comes to boiling state, add roasted rava slowly. Then add the cooked moong dal with water, roated cumin seeds and pepper corns, curry leaves and chopped ginger. Mix them well and close the lid of the pan.

6. Cook till the water is completely absorbed. If you feel it to be thick then add hot water. [Avoid using cold water]

7. Heat the ghee in a pan, add cashew nuts and fry till it becomes golden color. Garnish the Pongal with these roasted cashewnuts. Serve this with Coconut Chutney.

I am sending this to my own event Pongal Feast Event....