Rava Pongal
A quick, easy, tasty and healthy south Indian breakfast made with Semolina and Dal.
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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.
- 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.
- Add cooked and mashed moong dal. Mix well.
- 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.
Notes
In the original recipe, extra pepper is added at the end for more flavor.