Rava Pongal Recipe
Rava Pongal or Semolina Pongal is a quick and healthy South Indian breakfast recipe made with rava, moong dal and tempered with spices. You can put up this wholesome breakfast recipe within 30 minutes by using simple kitchen staples
Servings 3
Calories 270kcal
Ingredients
To pressure cook
- 1.5 tablespoon clarified butter/ ghee
- ¼ cup split moong dal rinsed and soaked
- 1 teaspoon ginger, grated
- ⅛ teaspoon turmeric powder
- 1.5 cups water for cooking moong dal
To roast rava
- 1 teaspoon ghee
- ½ cup fine rava / sooji
To make pongal
- 1.5 tablespoon ghee /clarified butter
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper corns
- 8 -10 no’s cashews
- 1 sprig of curry leaves
- 1-2 small green chilli sliced
- ⅛ teaspoon of hing
- 1.5 cups water
Instructions
To pressure cook
- Rinse and soak moong dal for minimum 30 minutes.
- Heat 1.5 tablespoon of ghee in a pressure cooker , add soaked moongdal and saute for 3-5 minutes on medium low heat, add turmeric , ginger and mix well.
- Add 1 to 1.5 cups of water and pressure cook for 2-3 whistles.
- Let pressure settles down on its own before you open the lid.
To roast rava
- Whilst ,in a thick bottom pan , roast semolina in 1 teaspoon of ghee until fragrant.
- Transfer roasted rava into a bowl and set aside.
To make rava pongal
- In the same pan, heat 1.5 tablespoon of ghee , add mustard seeds, cumin seeds, blacke peppercorns and cashews .
- When cashews changes color , add curry leaves , green chilli and asafoetida.
- Add roasted rav and mix well everything.
- To this now add, cooked moong dal , hot water and salt to taste .
- Stir well everything , cover lid and cook for 5 minutes.
- You can make it either thick or thin , if you prefer thick consistency then reduce the amount of water.
- After 5 minutes, open lid ; give a quick stir and turn off the stove.
- Drizzle ghee on rava pongal and serve hot with coconut chutney.
Video
Notes
- Make sure to roast rava well before adding into the pongal , if not well roasted pongalt turns like a paste .
- You can add water as required , if you want it thick then reduce the amount of water , if thin add more water.
- Pongal tends to thicken once it cools down.
- Don't make pongal in oil , It doesn't taste good at all.
- Also dont compromise with the amount of ghee that gets in , its minimum 3 tablespoon og ghee required for the taken measurement.
Nutrition
Calories: 270kcal