Ravva Pongal with Maramara

Instructions

1. 1

   Dry roast the semolina (ravva) in a pan over medium heat until it turns light golden. Set aside.

2. 2

   In the same pan, dry roast the split yellow moong dal until it emits a nutty aroma. Set aside.

3. 3

   Heat ghee in a large pot. Add cumin seeds and black pepper, and sauté for a few seconds until aromatic.

4. 4

   Add grated ginger and curry leaves to the pot, and sauté for another minute.

5. 5

   Add the roasted moong dal to the pot and pour in 4 cups of water. Bring to a boil.

6. 6

   Once the water is boiling, add the roasted semolina (ravva) gradually, stirring continuously to avoid lumps.

7. 7

   Add salt to taste and let the mixture cook on low heat until the semolina and dal are fully cooked and the mixture thickens.

8. 8

   In a separate pan, dry roast the maramara until crispy and set aside.

9. 9

   In the same pan, roast the cashew nuts until golden brown and add them to the pongal.

10. 10

    Finally, mix in the roasted maramara just before serving to retain its crunchiness.

11. 11

    Serve hot and enjoy your delicious Ravva Pongal with Maramara.