Rava pongal

INGREDIENTS:

Rava - 1 cup
Moong dal (pasi paruppu) - 1/2 cup
Water- 2.5 cups
Milk - 1/2 cup substituitional if not you can add water instead of milk.
Cashew nuts - 10
Pepper corns -1 tsp
Cumin seeds - 2 tsp
Green chillies-2 or 3 nos, sliced
Ginger - (minced)
Ghee - as needed
Oil - 1/4 cup or more if lumps are more
Curry leaves - a few

PROCEDURE:

1.Pressure cook the dal and make it watery so it is easy to cook.
2.Roast the rava in a tsp of ghee and set aside.
3.In the same pan, add the remaining ghee and oil and season with pepper corns and cumin seeds.
4.Then add the cashews, ginger, green chillies and curry leaves and fry until cashews turn golden brown.
5.Add two and half cups of the water.
6.Add salt and let the mixture boil. Then add the roasted rava and stir in medium heat until the rava is well cooked and reaches a semi solid consistency.
8.Now add the cooked dal, mix and cover in low heat for 5 mins.
9.Add some ghee on the top and mix well.
Serve hot with coconut chutney and sambar.