Rava Pongal Recipe – Ingredients, Method of Cooking

Rava Pongal is a tasty South Indian dish, which is mainly eaten during breakfast, while some would prefer to have it as an evening snack. The main ingredient in this dish is Rava, also called as Sooji and Rava Pongal is not sweet, and not too spicy at the same time, thus it is taken along with Coconut chutney, just like the other South Indian breakfast items such as Dosa, Upma, Idli, etc.

Following is the procedure to cook Rava Pongal, and the entire Rava Pongal recipe for you to first ensure you have all the ingredients for Rava Pongal ready before you start cooking it. It takes around 20 minutes to prepare the dish.

Rava Pongal

 

Note: If this is not the pongal you were looking for, check the other Pongal types too:

Ingredients for making Rava Pongal

  • 1 cup Rava (Sooji/Semolina)
  • 1/2 cup Moong dal
  • 1 teaspoon Black Pepper Powder
  • 1 teaspoon Cumin seed (Jeera)
  • 4 tablespoon Ghee
  • 10 Cashew nuts
  • Few Curry leaves
  • 1 teaspoon finely chopped Ginger (Adhrakh)
  • Salt as per taste

Method for making Rava Pongal

  • Dry roast Rava in a pan till its color changes to light brown.
  • Take a pan. Add 1 teaspoon ghee and fry curry leaves, cashewnuts, ginger and keep aside.
  • Also fry black pepper and cumin seeds. Then grind them coarsely.
  • Pressure cook the moong dal with salt by adding 1 cup water.
  • Now take a pan and heat ghee on it. Then, to make the tadka – add cumin seeds, curry leaves, black pepper (1 teaspoon), ginger and cashew nuts.
  • Fry the entire tadka for 2 minutes.
  • Add salt and 2 cups of water to boil, and then add Rava and mix it well.
  • Heat the mixture and keep stirring it until the rava is cooked.

Finally, add cooked moong dal and mix it well until all the water in the Rava Pongal evaporates. Serve hot, with coconut chutney.

Tip: You can either use the entire black pepper or evenly crush it to use in the Rava Pongal, based on your choice.

 

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