SOOJI PONGAL
Rava pongal. basically remember properly, i'm causeing this to be for that second time. Couple of in the past, within my in laws and regulations place i chose to make this once. Actually, i attempted it the very first time as someone explained they made rava pongal in the morning. After returning home, from my very own idea i chose to make this Rava pongal. Individuals days irrrve never know will be able to get recipes from online However it switched out very well, next i totally didn't remember about this. All of a sudden yesterday when i believed what to create breakfast, Rava Pongal found mind and that i began to really make it keeping camera in a single hands to publish the recipe for you personally all.I loved the flavour and texture from the Rava pongal.
Preparation time: ten minutes Cooking:twenty minutes Serves:3
INGREDIENTS:
YELLOW MOONG DAL(PASI PARUPPU)
- Pressure prepare the moong dal till it might be mushy.
- Inside a pan, add ghee and add black whole pepper, ginger root and cashew nuts.
- Fry inside a medium flame up until the cashew nuts turn golden brown. Add some cumin seeds now and immediately add water. Do not let the cumin to roast for any lengthy time because it will spoil the flavour.
- Add 3 glasses of water and produce it to some nice boil. Add salt.
- When the water starts boiling, add some roasted rava for this. Ensure that it stays inside a low medium flame. Once it starts cooking add some cooked moong dal. Mix well and allow it to sit for some time up until the pongal consistency reaches.
- Garnish with curry leaves and if you would like give a teaspoon of ghee for this you can include now.
- Serve hot with coconut and Tiffin sambar .
NOTES:
- You are able to roast the moong dal for just two minutes after which pressure prepare if you want.
- Never roast the cumin seeds for any lengthy time because it can give a medicinal smell.
- I added whole pepper, you may also coarsely crush and add too.