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