Firstly, in a cooker take ½ cup moong dal, ¼ tsp turmeric, ½ tsp ghee and 1½ cup water.

Cover and pressure cook for 3 whistles.

Once the pressure is released, mash the dal into a smooth paste. Keep aside.

In a large kadai, heat ¼ cup ghee. Add 2 tsp of pepper, 1 tsp of cumin, and splutter.

Also add 1 inch ginger, 2 chilli, 2 tbsp cashew, pinch thing and few curry leaves. Roast till the cashew turn golden brown.

Add in 1 cup rava and roast for 3 minutes.

Now add the cooked moong dal, ¼ tsp of turmeric, and 1½ tsp of salt. Mix well.

Add 3 cups of water and mix well, making sure there are no lumps.

Cover and simmer on a low flame for 3-5 minutes or till rava is cooked well.

Finally, serve Rava Pongal with coconut chutney topped with ghee.