rava pongal recipe, how to make rava pongal recipe | rava recipes
rava pongal recipe with step by step photos – healthy breakfast recipe of pongal made with rava and moong dal.
with rava (sooji or cream of wheat), many quick dishes can be made like rava uttapam, rava kesari. this pongal is one of the those recipes that can be made with rava. though not quick to make as you need to cook moong dal first, but tastes very good when paired with coconut chutney or just plainly served. in the recipe, some grated veggies and green peas also can be added.
pongal is a very popular south indian breakfast recipe. its not only delicious but also healthy and easy to make. there are many variations of pongal and this is one of them. other popular variations are ven pongal and sweet pongal recipe.
usually i serve rava pongal with coconut chutney, mango pickle or curd. though you can also have pongal with sambar. rava pongal stays soft even after cooling down, so you can also pack it in the tiffin box. this is a no onion no garlic recipe, though you can add onions if you want.
rava pongal recipe details below:
how to make rava pongal recipe:
1. pick 3 tablespoons of moong dal first to get rid of stones if any. then heat a small pan or a small kadai and add the moong lentils.
2. on a low flame stirring often roast the moong lentils till they become aromatic.
3. the moong lentils only need to be roasted till they become aromatic. no need to brown them.
4. now take them in another bowl or you can use the same pan for rinsing. rinse the roasted moong dal a couple of times in water. then add them in a 2 litre pressure cooker.
5. add ¾ cup water and pressure cook for 6 to 7 whistles or 10 to 12 minutes on medium to high flame. for moong dal which cooks quickly, you can pressure cook for 2 to 3 whistles and add ½ to ⅔ cup water.
6. when the pressure settles down on its own in the cooker, open the lid of the cooker. mash the dal and keep aside.
7. when the moong dal is getting cooked, then you can roast the rava and prep the other ingredients. heat a kadai or pan and add ½ cup rava in it.
8. on a low flame, stirring often roast the rava till it becomes fragrant.
9. no need to brown the rava. just roast till it becomes fragrant.
10. then remove the rava and keep it aside in a plate or thali.
11. heat the same pan and add 3 tablespoons ghee. you can add less ghee if you want.
12. add 1 teaspoon cumin seeds (whole or slightly crushed) and saute till they splutter.
13. then add 12 to 15 cashews.
14. saute till the cashews turn a light golden.
15. then add 1 sprig curry leaves and 1 teaspoon finely chopped ginger.
16. sprinkle 1 teaspoon crushed black pepper. stir and mix well.
17. now pour 1.5 cups water.
18. on a medium to high flame begin to cook this water mixture.
19. bring to a rolling boil.
20. lower the flame and then add the roasted rava in parts.
21. as soon as you add the rava, stir well. keep adding rava in parts and mixing so that lumps are not formed.
22. then add the cooked moong dal.
23. mix well.
24. season with salt as per taste.
25. mix again.
26. on a low flame for a few minutes simmer till the rava is cooked well and the mixture thickens.
27. serve rava pongal hot with coconut chutney or mango pickle or some fresh curd.
Share this recipe – Spread the joy of cooking