RAVA PONGAL | RAVA PONGAL RECIPE

SOOJI PONGAL

Rava Pongal- A healthy breakfast or dinner recipe of pongal made using yellow
moong dal and rava (semolina or sooji). Few years back, I tried making Rava
Pongal, when I wanted to make something different for breakfast at my in law's
place. I remembered a friend mentioning about this dish to me. After this incident, I
completely forgot about this dish. It did not strike me in those days that we could
recipes of different dishes from the internet. Yesterday, when I suddenly
remembered Rava Pongal, I tried making it the second time using my own discretion
with the recipe. I must say, we were quite happy the results, in terms of the texture
and taste of the pongal. Hence, I decided to document this recipe.
Also check out my Collection of South Indian breakfast recipes

Rava pongal recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 1-2
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Rava Pongal- A healthy breakfast or dinner recipe of pongal made using yellow moong dal and rava (semolina or sooji)

     Sooji  1/2 cup
     Yellow moong dal  1/2 cup (cooked)
     Ghee 2 tblsp
     Black pepper  1/4 tsp
     umin seeds  1/4 tsp
    Cashew nuts few
    Curry leaves  few
    Ginger  a small piece
    Water   3 cups 
    Oil   3 tsp
    Oil  1 tblsp

Method with step by step pictures :

METHOD:

• Roast the rava finely in a pan without getting it burnt.

• Pressure cook the moong dal till it becomes mushy.
• In a pan, add ghee and oil, add black whole pepper, ginger  and cashew nuts.
• Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.

• Add 3 cups of water and bring it to a nice boil. Add salt.
• Once the water starts boiling, add the roasted rava to this. Keep it in a low medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the pongal consistency reaches.

• Garnish with curry leaves and if you want add a tsp of ghee to this you can add now.

• Serve hot with coconut and Tiffin sambar.

         *The water measurement is for cooking the rava not included for cooking moong dal.
NOTES:

1. You can roast the moong dal for 2 minutes and then pressure cook if you wish.
2. Never roast the cumin seeds for  a long time as it will give a medicinal smell.
3. I added whole black pepper, you can even coarsely crush and add to the Rava Pongal. 

I have kept my coffee tumbler empty. It is just used as a prop for the photo.

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