When Moong dal - Black pepper were announced as the ingredients for this month's magic mingle, I didn't have to think much. Moong dal and Black pepper usually means spicy pongal in my dictionary and the ingredients invoke the memories of delicious piping hot pongal that used to be served in my MIL's kitchen during breakfast times. She had such magic in her hands that each time she would dish out pongal with the same great taste and flavors, which used to leave me craving for more. After my MIL, I have never eaten such tasty pongal anywhere else, not even at restaurants or at weddings.
And so with my love for pongal, I decided it would be pongal this time for the magic mingle. However, I am going with the rava version instead of the traditional rice version as I have already posted it on my blog and I don't prefer now to eat rice in the mornings.
Other pongal versions already posted here.
Cracked wheat pongal
Traditional rice pongal
1 cup semolina / rava
1/2 cup moong dal
Water as needed (7.5 to 8 cups)
1/8 tsp turmeric powder
Salt to taste
Ghee as preferred (be generous for a tastier pongal.)
1 tsp minced ginger
1 tsp cumin seeds
1 Tbsp pepper corns ( I usually prefer pongal slightly on the spicier side and use crushed pepper as well.)
Few curry leaves
1 - 2 Tbsp cashews
* Fry moong dal on low flame until it starts to turn a few shades darker. Remove and keep it aside. This step is however optional and can be skipped.
* Toast semolina on medium flame until it starts to change the color. Transfer it to a plate and let cool.
* Heat about 4 cups of water and add moong dal and turmeric powder to it. If you prefer adding pepper corns at this stage, you can do so. Cook until the moongdal is done. Add some more water during cooking (About 3.5 to 4 cups more.)
* Now add rava slowly and keep stirring so that no lumps are formed. Next add salt and stir well to combine.
* Cover and cook on low flame until rava / semolina is done.
* Heat ghee in a pan and add cashews. Toast them until they turn golden brown and remove them aside. Then add ginger and fry until it starts turning golden brown. Next add the remaining tadka ingredients and toast them as well.
* Add toasted cashews and tadka to the pongal and mix well.
* Serve as breakfast or a mini meal. Drizzle generously with ghee and serve with chutney / sambhar / tangy gojju.