RAVA PONGAL RECIPE / PONGAL RECIPE / EASY PONGAL RECIPES / HOW TO MAKE RAVA PONGAL/ SEMOLINA PONGAL / SOOJI PONGAL RECIPE / KHARA PONGAL RECIPE / RAWA PONGAL RECIPE / EASY BREAKFAST RECIPES / DINNER RECIPES / TIFFIN RECIPES / EVENING TIFFIN RECIPES / FESTIVE RECIPES
Rava Pongal is an easy dish which we enjoy quite often for breakfast or dinner. Its just like regular ven pongal / Khara pongal just that it uses rava/ sooji instead of rice. During busy week nights, its hard to cook elaborate and I mostly stick to something easy, quick & comforting. This one just takes under 30 minutes to make and taste awesome with plain white coconut chutney. It has been hectic since the school started and this week we had few other errands to run and wasn’t really in the mood to cook, so made this for brunch which kept us full for the rest of the afternoon.
This post is little special – it goes to #Meet the blogger series run by this friendly Facebook food group “Favorite Recipes, crafts, Garden and daily life“, do join and have fun!
| Ingredients | |
| Rava / Sooji / Semolina | 1 cup |
| Split yellow gram / Moong dal / Pasi paruppu | 3/4 cup |
| Water | 1& 1/2 cup to cook the dal |
| Water | 2 & 1/2 cups for cooking rava |
| Salt | 1 & 1/2 teaspoons( or as needed) |
| Ghee | 2 tablespoons (for seasoning) |
| Ghee | 1 tablespoon (for roasting rava) |
| Ghee | 2 teaspoons (for drizzling) |
| Cumin Seeds | 1 teaspoon |
| Black peppercorn | 1 & 1/2 teaspoon |
| Asafoetida powder | 1/2 teaspoon |
| Fresh ginger | 2 teaspoons (minced) |
| Cashews | 10 (broken) |
| Curry leaves | 10 |
Pressure cook Moong dal/ split yellow gram / Pasi parruppu with the above mentioned water quantity for 2 whistles. ( You can also dry roast moong dal for 5- 6 minutes over low flame and then pressure cook. This is purely optional and gives nice flavor) Once done , mash well and keep aside.
 |
 |
 |
 |
In a wide fry pan or kadai, add 1 tablespoon of ghee and roast rava over medium flame until its slightly golden. Remove and transfer that to a plate to cool. In the same pan , add 2 & 1/2 cups of water and heat it. While it gets ready to come to the first boil, add the roasted rava & salt. Keep stirring to avoid lumps and when all the water is absorbed, add cooked moong dal and mix well to combine. Meanwhile heat ghee in a small pan and season in this order… cashews, followed by black peppercorns, curry leaves and finally with cumin seeds, ginger and asafoetida powder. Add this to the rava moong mixture and mix well. Drizzle more ghee and switch off. Serve hot with sambar and coconut chutney.
Notes
Normally for regular rice pongal or any pongal for htat matte they add about 1/4 cup to 1/2 cup of moong dal. But we at home add more as it will give you nice soft & tasty pongal. If you don’t prefer, cut down about 1/4 cup.
Amma usually make sit with vanaspathi or dalda which will taste much better. Butter will also work or half oil & ghee will work too.
Adding enough ghee is a must for flavor , texture and taste.
Do not skip ginger which adds tons of flavor to the pongal and it aids digestion too!
Comments are closed.