RAVA PONGAL WITH KARA CHUTNEY

RAVA PONGAL WITH KARA CHUTNEY

Ingredients:
2 cups rava roasted with little ghee until aromatic.
¼ cup moong dal, cooked thick until a bit mushy
2 tbs ghee
½ tsp cumin seeds
1 sprig curry leaves
¼ tsp black pepper crushed coarsely
1 tsp grated ginger
2 green chillies chopped
Salt to taste
3 cups of boiling water
10 cashew nuts fried in ghee.

Method:
Heat a wok with the ghee. Add in cumin seeds and let it splutter.
Add in the curry leaves, grated ginger, black pepper,
chopped green chillies and fry for a second.
Add in the cooked dal and salt. Fry for a minute.

Now add in the water, and let it come to a boil.
Slow the flame, add in the roasted rava and cook till it is cooked.
The pongal should not be very mushy.
Garnish with the fried cashew nuts, serve with kara chutney.

KARA CHUTNEY
Ingredients:
1 tbs channa dal
1 tbs urad dal
6 dried red chillies cut
1 big onion chopped
1 big tomato chopped
1 tsp tamarind paste
A peanut sized asafotida
Salt to taste
1 tbs oil
Method:

Heat a wok with the oil, add in the asafoetida piece.
Now add in the channa dal, urad dal and dried red chillie pieces.
Roast them well and remove.
Now in the same wok, add in the onions, tomatoes.
Add little oil if needed, fry till raw smell goes.
Now add in the tamarind paste and salt, remove.
Grind all the above ingredients to a fine paste, or a little coarse paste.
Serve wirh the rava pongal.