This is an aromatic and healthy dish that is perfect for breakfast or as a light dinner.
Ingredients
- Rava (sooji), dry roasted – 1 cup
- Drumstick leaves (murungai keerai), cleaned and washed – ½ cup
- Curry leaves, cleaned and washed – 1/4th cup
- Moong dal – ½ cup
- Green chillies, finely chopped – 1–2
- Ginger, grated – 1 tsp
- Black pepper, crushed – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida – ¼ tsp
- Cashews, broken and roasted – 10
- Ghee – 2 tbsp
- Oil – 1 tbsp
- Water – 3 to 3½ cups
- Salt – to taste
Method
- Dry roast moong dal in a pressure cooker.
- Add the washed drumstick leaves to it and pressure cook with a cup of water for 3 whistles.
- Once cooled, open the cooker and mash well. Keep aside.
- Heat oil in a pan.
- Add cumin, pepper, asafoetida and green chillies.
- Add curry leaves and sauté till they shrink.
- Grind the mixture and keep aside.
- To the same pan heat some oil and roast cashew nuts and ginger pieces. Add rava and roast well.
- Now, add the cooked moong dal slowly and mix well so that no lumps form.
- Add the curry leaves paste and cashews.
- Check for salt.
- Mix well and let it cook for 5–7 minutes on a low flame, till a pongal-like consistency is achieved.
- Add a dollop of ghee and serve hot – it is delicious with sambar, chutney, or even on its own!
Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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