Samba Rava Spicy Pongal Recipe

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Samba Wheat Rava – 1 cup
Green Gram Dal – 1/2 cup
Cashewnuts – 10, broken
Tamarind – 1 big lemon sized
Water – 5 cups
Tomatoes – 2, finely chopped
Red Chillies – 6
Fenugreek – 1/4 tsp
Desiccated Coconut – 1 tblsp
Salt – to taste
Turmeric Powder – 1 pinch
Ghee – 2 tblsp
Asafoetida – 1 tsp
Curry Leaves – 2 sprigs

1. Dry roast the dal.
2. Roast rava with little ghee until raw flavour is lost.
3. Roast desiccated coconut until golden brown and powder it in a mixie.
4. Mix dal and rawa.
5. Pour 4 cups of water in a pressure cooker.
6. Allow to boil and then add rava, dal and mix it gently.
7. Pressure cook for 2 whistles.
8. Soak and squeeze tamarind using 1 cup of water.
9. Heat ghee in a pan.
10. Add cashewnuts, broken red chillies, fenugreek, curry leaves and asafoetida.
11. Mix chopped tomato.
12. Fry well and pour the tamarind extract, salt and turmeric powder.
13. Allow it to boil for a few minutes.
14. Pour this to the cooked pongal in pressure cooker.
15. Cook for 5 more minutes over medium heat.
16. Add the desiccated coconut powder.
17. Remove from heat.
18. Serve hot.

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