Ingredients
The following ingredients have 4 Servings
- Rava - 1 cup
- Moong dal (pasi paruppu) - 1/3 cup
- Ghee – 1 tbsp
- Water – 3 cups
- Salt – to taste
- For tempering
- Ghee – 2 tbsp
- Ginger – 1” piece (finely chopped)
- Black peppercorns - 1 tsp (coarsely crushed)
- Cumin seeds - 1 tsp (coarsely crushed)
- Cashew nuts – 5
- Curry Leaves – 1 sprig
Instruction
- Take a wide pan or kadai. Dry roast the moong dal on medium low heat for about 3 minutes till a nice aroma comes out. Remove it out in a plate.
- Heat 1 tbsp of ghee in the same pan and roast the rava till it starts changing color. Remove it into a plate.
- Heat the ghee in the same kadai and add the tempering ingredients. Roast for half a minute.
- Add the moong dal, salt and 1 cup of water. Cook it for about 10 minutes.
- Now add the remaining water and bring it to boil.
- Slowly add the rava while stirring constantly.
- Reduce the heat to simmer and cover with a lid.. Cook for another 10 minutes will all the liquid is absorbed.
