Cooking Time: 25 mins
Serves : 3
- Rava / Soji - 2 cups
- Moong Dal / Split green gram - 1 cup
- Ginger - grated - 1 tbsp
- Ghee - 3 tbsp
- Jeera & pepper - 1 tsp each (coarsely powdered)
- Asafoetida - 3/4 tsp
- Salt to taste
- Curry leaves - few
- Oil - 2 tbsp
- Optional garnish: Cashewnuts
- Shallots - 100 gms
- Tamarind extract - 2 cups
- Rasam Powder - 1 tbsp
- Jaggery - 1/2 lemon sized
- Salt to taste
- Turmeric- 1/2 tsp
- For tempering: Oil- 1 tsp, Mustard seeds + curry leaves
2) Now add 1/2 tbsp oil and fry moong dal till golden brown.
3) Boil Moong dal in 3 cups of boiling water till 3/4 done. Ensure its not mashed up . Drain the dal and retain the water.
(You may also pressure cook for two whistles)
4) In a pan, heat ghee. Add the grated ginger, coarse powder mixture of Jeera-Pepper, hing, curry leaves, rava and the water from the dal. Cover and cook till Rava is cooked.
5) Now add the boiled moong dal, adjust salt and cook covered till the moong dal and Rava incorporate into each other. Stir occasionally if you are not using a non stick utensil as it may stick to the bottom / burn slightly. Cook covered till done.
6) Garnish with Cashewnuts and 1 tbsp of ghee and serve with Gothsu (recipe below)
1) Heat a pan, add oil. Splutter mustard seeds and curry leaves. Add turmeric, hing (optional) and the onion shallots and stir.
2) Add 1 cup of water and cook covered till shallots are cooked till 90%.
3) Now add the tamarind extract, salt, rasam powder and jaggery. Let it boil for 5 - 6 mins.
4) If you need to thicken this, add a paste of 1 tsp Rice flour mixed with 1/2 tsp of water.
5) Serve hot with Pongal.
a) You may use chopped brinjal / ladys finger instead of onions for a satvic version of gothsu.
b) You can use Red chilli powder if you run out of Rasam Powder for the Gothsu.