Cook the moong dal with 1.5 cups water until mushy and soft. Mash further with a fork or potato masher until there are no more lumps. Pressure cooker works quickest here and it really helps if you have time to soak the dal for an hour or so.

Heat 2 tbsp ghee in a pan and add the pepper and jeera along with cashew nuts. Roast until the cashew nuts turn a golden brown and then add the semolina.

Roast on low fire for about 5 mins until it begins to change colour to a light brown.

At this stage, add the salt and hing. Mix well.

Next, add the cooked moong dal. Mix to incorporate and lower the flame.

Meanwhile, bring 2.5 cups of water to boil in another pan.

Add the boiling water to the rava-moong dal mixture. Mix well to incorporate.

Then add the 1/4 cup ghee.

Stir well to combine and in about 3-4 mins, you will see the mixture thickens and leaves the sides of the pan.

Rave pongal is ready. Serve hot with gotsu, sambar, or chutney