Rava (sooji)– 1 cup
Yellow moong Daal – 3/4 cup
Water (for boiling Daal) – 2 cups
Ghee – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Daal – 1/2 tsp
Peanuts – 2 Tbsp
Whole Black Peppercorns – 10-12
Asafoetida – 1/8 tsp
Turmeric – 1/4 tsp (optional)
Minced Ginger & Garlic – 1 Tbsp
Green Chillies – slit, to taste
Curry Leaves – few
Water – 4.5 cups
Salt – to taste
Lime Juice – to taste (optional)
Coriander – chopped for garnishing
METHOD:
1. Take 3/4 cup of moong dal.
2 . Dry roast Mung Daal in a pressure cooker until fragrant and light pink.
3. Remove from pan, cool and rinse with water to clean.
4. In the skillet, dry roast Sooji (Rava) until fragrant and light golden.
5. In a pressure cooker, add washed mung daal, 2 cups water and a little salt.
6. Pressure cook for 1 whistle.
7. And remove the pressure after 2-3 minutes.
8. Daal should be tender but whole .
9. Heat Ghee in a pan on medium heat.
10. Add Mustard Seeds, Jeera seeds and allow them to pop.
11 . Add Urad Daal, Black Peppercorns and Peanuts.
12. Cook until Peanuts are light golden.
13. Add Hing , Curry Leaves, Ginger/Garlic.
14. Add Green Chilies – cook for 1 minute.
15. Add 4.5 cups of water and salt to the pan (water can be heated in the microwave to save time).
16. And bring mixture to a boil.
17. Add roasted Rawa to the water and continually mix so no lumps form.
18. Add cooked Mung Daal and mix.
19. Keep mixing frequently until the water evaporates and the pongal comes to desired consistency.
20. Squeeze Lime Juice.
15. Serve hot...........................................
