Rava Pongal Recipe

Name: Rava Pongal Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup Yellow Moong Dal (1/2 cup Yellow Moong Dal (Split)); 1 cup Semolina (1 cup Sooji (Semolina/ Rava) semolina/sooji); 3 cup Water (3 cups Lukewarm Water); 2 tbsp Clarified Butter (2 tablespoon Ghee); 2 tbsp Vegetable Oil (2 tablespoon Oil); 0.13 tsp Mustard Seeds (1/8 teaspoon Mustard seeds (Rai/ Kadugu)); 0.13 tsp Cumin Seeds (1/8 teaspoon Cumin seeds (Jeera)); ¼ tsp Black Peppercorns (1/4 teaspoon Whole Black Peppercorns); 0.13 tsp Ground Turmeric (1/8 teaspoon Turmeric powder (Haldi)); 3 pieces Green Chili (3 to 4 Green Chillies slit — up to 4); ½ tsp Ginger (1/2 teaspoon Ginger grated); ¼ cup Carrot (1/4 cup Carrots (Gajjar) finely chopped); ¼ cup Green Peas (1/4 cup Green peas (Matar)); 3 pieces Curry leaves (3-4 Curry leaves — up to 4); 0 pieces Table Salt (Salt to taste); 3 sprig Cilantro (3 sprigs Coriander (Dhania) Leaves chopped); 2 tbsp Cashew (2 tablespoon Cashew nuts roasted, chopped)

Rava Pongal Recipe - Pongal Recipes (Indian)

60 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Yellow Moong Dal½ cup · 1/2 cup Yellow Moong Dal (Split)
Semolina1 cup · 1 cup Sooji (Semolina/ Rava) semolina/sooji
Water3 cup · 3 cups Lukewarm Water
Clarified Butter2 tbsp · 2 tablespoon Ghee
Vegetable Oil2 tbsp · 2 tablespoon Oil
Mustard Seeds0.13 tsp · 1/8 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds0.13 tsp · 1/8 teaspoon Cumin seeds (Jeera)
Black Peppercorns¼ tsp · 1/4 teaspoon Whole Black Peppercorns
Ground Turmeric0.13 tsp · 1/8 teaspoon Turmeric powder (Haldi)
Green Chili3 pieces · 3 to 4 Green Chillies slit — up to 4
Ginger½ tsp · 1/2 teaspoon Ginger grated
Carrot¼ cup · 1/4 cup Carrots (Gajjar) finely chopped
Green Peas¼ cup · 1/4 cup Green peas (Matar)
Curry leaves3 pieces · 3-4 Curry leaves — up to 4
Table Salt0 pieces · Salt to taste
Cilantro3 sprig · 3 sprigs Coriander (Dhania) Leaves chopped
Cashew2 tbsp · 2 tablespoon Cashew nuts roasted, chopped

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Steps

1To begin the preparation of Rava Pongal, wash and cook the dal in a pressure cooker until soft and mushy.
2Dry roast the rava on low to medium heat until a subtle aroma appears.
3(Please fry on a low heat as there should not be any change in its color)
4Heat a kadai and add oil, once warm add the mustard, cumin, peppercorns, curry leaves(optional).
5Once there is a splutter, add in the green chillies, carrot, peas, chopped mint and ginger.
6Fry till the peas and carrots are little cooked and add the turmeric, stir and fry for a minute.
7Add the roasted cashews.
8Now add the dal and water.
9Stir well and break the lumps if any.Cover this with a lid and bring to a boil.
10Once it starts boiling remove the lid, lower the heat, add enough salt and now stir well.
11Later add the roasted rava slowly, stirring continuously on low heat (Be careful as it forms lumps very quick, so stirring is a must).
12After a couple of minutes it will thicken and absorb almost all the water.
13Now switch off the heat and add the left over ghee.
14Keep it covered for a minute.
15After a minute stir well and the Rava Pongal is now ready to be served.
16The Rava Pongal can be served with coriander and coconut chutney and along with Adrak Chai Recipe(Indian Style Ginger Tea )
17If you want to make it on busy week days, cook the dal and roast the rava ahead of time and store in fridge. If u prep up early it can be made in less than 15 mins.