Name: Rava Pongal
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Rava (Semolina) (dry roasted); 2.5 cups Moong Dal (pre-soaked); 2 cups Ghee (for cooking and finishing); 5 tsp Cumin Seeds; 5 tsp Black Peppercorns; 1 handful Curry Leaves; 20 cups Water (adjust based on consistency); 0 to taste Salt; 1 handful Cashew Nuts (roasted, for garnish)

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How to Prepare

Dry roast 5 cups of rava (semolina) in a large pan on medium heat until it turns golden brown and aromatic. Set aside.
In a pressure cooker, heat 1 cup of ghee and add 5 tsp of cumin seeds
5 tsp of black peppercorns, and a handful of curry leaves. Sauté for 1 minute.
Add 2.5 cups of moong dal (pre-soaked) to the cooker and sauté for 2-3 minutes.
Add the roasted rava to the cooker and mix well with the dal and spices.
Pour in 20 cups of water and add salt to taste. Mix thoroughly.
Close the pressure cooker and cook for 2 whistles on medium heat.
Once the pressure releases naturally, open the cooker and mix in 1 cup of hot ghee for added flavor.
Garnish with roasted cashews and serve hot with coconut chutney or sambar.