Melt in mouth rava pongal prepared with dollop of ghee is a delicious treat to taste buds. A simple yet healthy rava pongal is made from roasted semolina and moong dal and is a variation of versatile ven pongal. Follow this step by step photo recipe to make it at home in just few minutes.
|1/2 cup Rava (Semolina/Sooji)|
|1/4 cup Moong Dal|
|1/2 teaspoon Cumin Seeds|
|1 teaspoon Black Peppercorns|
|1 teaspoon grated Ginger|
|5-6 Curry Leaves|
|10-12 Cashew Nuts|
|1 tablespoon + 2 tablespoons Ghee|
|1/2 teaspoon Salt or to taste|
|1/2 cup + 1¼ cups Water|
- Rinse moong dal and drain the water. Pressure cook it with 1/2 cup water in a 2-3 liters capacity stainless steel (or aluminum) pressure cooker over low flame for 3-whistles.
- Let it cool until pressure releases naturally. Open the lid and keep aside until required.
- Meanwhile, heat 1-tablespoon ghee in a non-stick (or heavy based) pan or kadai over low flame. Add semolina and roast it until you smell nice aroma and it turns light brown, stir constantly to prevent burning. Once done, transfer to a plate. (Make sure that it is roasted properly, otherwise pongal will turn sticky.)
- Heat remaining 2-tablespoons ghee in the same pan over medium flame. Add cumin seeds and black peppercorns, sauté for 20-30 seconds. Add grated ginger and curry leaves, sauté for 20-30 seconds.
- Add 1¼ cups water and salt and bring it to boil.
- When water starts to boil, reduce flame to low and gently add roasted rava with constant stirring using spatula.
- Stir well for 2-3 minutes to avoid lump formation.
- Add cooked moong dal.
- Mix well and cook over low flame until mixture turns thick and water is absorbed. Stir in between occasionally to avoid burning at the bottom surface.
- Turn off flame. Transfer it to serving bowl and garnish with fried cashew nuts.
Tips and Variations:
- Add boiled vegetables such as French beans, carrot, capsicum, fresh green peas, etc. in step-8 to make healthy and tasty veggie rava pongal.
- Add 1 green chilli (chopped) in step-4 to make it spicy.
Serving Ideas: Serve it hot with coconut chutney or sambar in breakfast. It is a perfect food to pack in your kid’s lunch box.