Rava Pongal

Have I told you before… I'm a breakfast person. From my childhood days, I never skipped breakfast. I didnt even mind waking up early during school days, so that I can have proper breakfast before I go to school.

These days am exploring more traditional breakfast recipes. That's how I ended up trying this recipe. Though I've seen pongal recipes before it never interested me.

Sometime ago, I tried sweet pongal and I was hooked! Since we both like rava (semolina) based dishes, I thought I'll give this recipe a try.

The spices tempered in ghee adds lots of flavor to this wonderfully gooey dish. Serve it with some coconut chutney and you've a wholesome dish!

We had it with red coconut chutney, but I guess the white chutney works well too.

Hope you will also enjoy this traditional dish.

Recipe from here

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Rava Pongal

A quick, easy, tasty and healthy south Indian breakfast made with Semolina and Dal.
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Author: Maria Jose Martin

Ingredients

  • 1/2 cup Rava/ semolina
  • 1/4 cup Moong dal (cherupayar parippu)
  • Salt As needed
  • To temper
  • 3 tbsp Ghee + oil (I used only ghee)
  • 2 tsp Black pepper (I used only 1 tsp)
  • 1 tsp Cumin seeds
  • 8 Cashew nuts
  • 2 tsp Ginger finely chopped
  • 1 Green chilli
  • 1 Sprig Curry leaves

Instructions

  • Dry roast moong dal until roasted smell comes and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles. Switch off the flame and let the pressure drops naturally. Open the cooker and mash the dal with the back of a wooden spoon.
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  • Dry roast rava too, in slow – medium flame without changing its color but it should flow freely.
  • In a wide pan, add ghee + oil, temper with the items given under ‘To temper’ , in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients.
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  • Add cooked and mashed moong dal. Mix well.
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  • Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir.
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Notes

In the original recipe, extra pepper is added at the end for more flavor. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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