RAVA PONGAL 
A very famous tiffin dish in Southern India. You can add some milk together with water instead of whole water to cook the pongal. This may add some mild sweetness to the pongal. Some people like to add grated ginger to the pongal. You can customize the seasoning according to your taste.
Ingredients
Fine roasted rava
: 1 cup
Greengram Dal
: 1/3 cup
Water
: 4 cups
Cashew nuts
: 5-6
Cumin seeds
: 1 tsp
Pepper
: 1/2 tsp
Ghee
: 3 to 4 tbsp
Ginger
: a small piece cut finely
Curry leaves
: a few
Salt
: To taste
Method
- Micro high greengram dal and 2 cups of water for 15 minutes, stirring every three minutes. Spread a little ghee on it so as to prevent spilling.
- Add the roasted rava to it and the rest of the water. Micro high for another three to four minutes, stirring once in between.
- Add the crushed pepper, curry leaves, salt, roasted cashews, ghee, cumin seeds and ginger to it and mix well. Micro high for another minute.
- If the pongal is still watery, micro high again for a minute or two. Allow a standing time of 2 to 3 minutes.
- Serve hot with chutney or sambar.