Rava Pongal, South Indian Breakfast Recipe

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Rava Pongal, South Indian Breakfast Recipe

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Tarla Dalal

06 December, 2024

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About Rava Pongal, South Indian Breakfast Recipe

Ingredients

Methods

Nutrient values

Pongal is a traditional South Indian breakfast made with cooked rice and moong dal, perked up with spices and ginger. Another authentic treat, the Rava Pongal is a super tasty variant that replaces rice with rava.

Some people prefer the Rava Pongal to the usual rice pongal because they find the roasted rava to be more aromatic. Here, cooked yellow moong dal and roasted rava are cooked together with a tempering of pepper, cumin and ginger, which makes it rich and tasty.

Like in the case of all dishes made with rava, like upma, it is important to stir swiftly once the rava is added to the water. Drizzle some melted ghee on top of the Rava Pongal before serving to ensure that every mouthful is moist and aromatic.

You can also try other rava based recipes like the Rava Vada and Onion Rava Dosa .

Rava Pongal, South Indian Breakfast Recipe recipe - How to make Rava Pongal, South Indian Breakfast Recipe

Ingredients

Main Ingredients

1/2 cup semolina (rava / sooji)

1/4 cup yellow moong dal (split yellow gram)

2 1/2 tbsp ghee

1/8 tsp asafoetida (hing)

1/2 tsp cumin seeds (jeera)

2 tbsp cashew nuts (kaju) , broken into pieces

8 curry leaves (kadi patta)

1/2 tsp finely chopped ginger (adrak)

1/2 tsp coarsely crushed black pepper (kalimirch)

salt to taste

For Serving

melted ghee

Method

Put the yellow moong dal in a broad non-stick pan and dry roast on a medium flame for 3 minutes.
Wash the dal and drain it well.
Combine the washed dal and ¾ cup of water in a pressure cooker and cook on a medium flame for 6 whistles.
Allow the steam to escape before opening the lid. Keep aside to cool slightly.
Once cooled, mix it well using a whisk till smooth. Keep aside.
Put the semolina in a broad non-stick pan, and dry roast on a medium flame for 3 minutes.
Transfer it on a plate and keep aside.
In the same pan heat the ghee, add asafoetida and cumin seeds and sauté on a medium flame for few seconds.
Add the cashewnuts and sauté on a medium flame for 1 minute.
Add the curry leaves, ginger and black pepper powder and sauté on a medium flame for few seconds.
Add 1½ cups of water, mix well and bring it to boil.
Add the roasted semolina gradually, and keep mixing it continuously, so that no lumps are formed and cook on a medium flame for 2 minutes, while stirring it continuously.
Add the cooked moong dal and salt, mix well and cook on a medium flame for 2 minutes, while stirring it continuously.
Serve immediately with melted ghee.