Take one measure rava and half measure moong dhal
Dry roast the moong dhal in a shallow vessel till the raw flavour disappears. We can prepare without dry roasting also
Cook the moong dhal separately in water boiled in vessel. If we cook in a pressure cooker the dhal particles may stick and may not be discrete.
Close it with a lid and allow it to get cooked. We can know that it is cooked when a dhal particle breaks into to when we press it with our finger nail. Add salt required for the dhal
Take ghee in a shallow vessel. We can use oil also but it tastes good with ghee.
Add the ingredients, pepper, cumin seeds, small ginger pieces, asafoetida cashew nuts and curry leaves to the hot ghee.
Add about three measures of water for one measure rava and let it boil. Add salt as per your taste and requirement.
When the water boils add the rava , constantly stirring with a ladle as we do for upma or uppitu.
This ensures that no raw rava particles are left behind.
When rava gets cooked well and also mixes well with other ingredients add the cooked moong dhal and stir well so that both mix thoroughly.
Add a little more ghee if you want , it gives a fine flavour but is optional. Close it with a lid for two minutes so that it gets cooked completely.
Rava pongal is ready to be served. The best side dish for this is the tomato gojju.