Rava pongal with thakkali kuzhambu/sooji pongal with tomato gravy

Ingredients

1)Ingredients for Rava Pongal:

• Rava/Sooji - 1 cup
• Split Moong Dhal/Payatham Paruppu-1/2 cup
• Jeera/Cumin Seeds - 1 teaspoons
• Pepper corns - 1 teaspoons
• Coarsely grind the pepper and jeera.
• Ghee -2 tablespoons
• Ginger grated - 2 teaspoons
• A sprig of curry leaves

2)Ingredients for Tomato Kuzhambu:

• Onions - 2
• Tomatoes - 3
• Tamarind - size of a small marble
• Green chillies - 3
• Sambar powder - 2 teaspoons
• Mustard seeds -1 teaspoons
• Coconut paste - 3 teaspoons or 1/2 can of coconut milk
• A sprig of curry leaves.
• Chopped coriander leaves
• Salt to taste

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Preparation

• 1)Ingredients for Rava Pongal:
  Dry roast the moongdhal till a nice aroma comes.Soak in boiling water for 30 minutes. Pressure cook the dhal in 3 cups of water for about 4 whistles.The dhal must be slightly mushy.Drain a cup of water from the cooked moongdhal.Add another cup of water to it.So altogether we have 2 cups of water. Boil water in a pan.Simultaneously in a pressure pan heat 2 tbsp of ghee.Add the grated ginger,coarsely ground pepper and jeera,curry leaves and then the rava..Roast the rava till it becomes slightly brown.Add the hot water to it and required amount of salt and the cooked moongdhal and stir briskly so that no lumps are formed.Close the lid of the pressure pan and simmer for about 8 minutes.Turn down the heat. Open and top with a little bit of ghee.
• 2)Ingredients for Tomato Kuzhambu:
  Soak the tamarind in water and extract about a cup. In boiling water drop the tomatoes and after 5 minutes immerse in cold water. Remove the skin and crush them roughly. In a pan heat 2 tablespoons of oil. Add the mustard seeds.When they splutter add the curry leaves,finely chopped onions.When the onions are slightly brown add the chopped green chillies. Add the tomatoes and fry till the raw smell goes off.Now add the tamarind extract and sambar powder.Add required amount of salt. When its starts boiling ,simmer and then add the coconut paste and allow them to boil for about 5 minutes.