Rava pongal is a good alternative for those who want a change from the normal rice pongal (venpongal). Also for non rice eaters, rava pongal, is a sumptuous filling tiffin. Made with rava and toor dhal, it is prepared very similarly to venpongal, except rice is substituted with rava. This pongal goes very well with any chutneys, however coconut chutney is the best combination I prefer for this pongal. Try and relish this different pongal.
Ingredients:
Rava (Sooji) - 1 Cup
Moong dhal - 1/2 Cup
Hot water - 2 to 2 1/2 Cups
Black Pepper - 1.5 tsp
Cumin seeds - 1.5 tsp
Ginger pieces (Chopped) - 1 tsp
Curry leaves - 10
Broken Cashews - 6
Salt - 2 tsp
Ghee - 6 to 8 tsp and/or Oil - 2 tsp
Pre-requisite:
1. Pressure cook moong dhal adding required water for 3 whistles. Cool and keep ready.
2. Prepare pepper-cumin powder by grinding the black pepper and cumin seeds raw into a powder.
3. Keep boiling/hot water ready.
Method:
1. In a pressure cooker, add 2 tsp of ghee/oil and when it becomes hot, add the pepper-cumin powder, ginger pieces, broken cashews and curry leaves and fry until the cashews turn light brown and the powder & ginger becomes flavourful and cooked.
2. Add the rava (sooji) and mix. Fry till the rava turns slightly aromatic and light brown. Add required salt now.
3. Add the cooked moong dhal and immediately pour the hot water and give a nice stir for all the ingredients to blend well with each other.
4. Add another 2 to 3 tsp of ghee and mix well. Close the cooker, sim the flame and steam (without adding the weight) for about 5 minutes and then remove.
5. Cool and open and serve the hot rava pongal, topped with a teaspoon of ghee.
Tips:
1. Keep always 1 cup of extra hot water ready, as it will be handy in case the pongal is very thick and needs loosening by adding some more water.
2. The more ghee is added, the most tastier it gets. The usage of ghee is totally based on your taste requirement.
3. No need to separately fry sooji prior to preparing this pongal.
Ingredients:
Rava (Sooji) - 1 Cup
Moong dhal - 1/2 Cup
Hot water - 2 to 2 1/2 Cups
Black Pepper - 1.5 tsp
Cumin seeds - 1.5 tsp
Ginger pieces (Chopped) - 1 tsp
Curry leaves - 10
Broken Cashews - 6
Salt - 2 tsp
Ghee - 6 to 8 tsp and/or Oil - 2 tsp
Pre-requisite:
1. Pressure cook moong dhal adding required water for 3 whistles. Cool and keep ready.
2. Prepare pepper-cumin powder by grinding the black pepper and cumin seeds raw into a powder.
3. Keep boiling/hot water ready.
Method:
1. In a pressure cooker, add 2 tsp of ghee/oil and when it becomes hot, add the pepper-cumin powder, ginger pieces, broken cashews and curry leaves and fry until the cashews turn light brown and the powder & ginger becomes flavourful and cooked.
2. Add the rava (sooji) and mix. Fry till the rava turns slightly aromatic and light brown. Add required salt now.
3. Add the cooked moong dhal and immediately pour the hot water and give a nice stir for all the ingredients to blend well with each other.
4. Add another 2 to 3 tsp of ghee and mix well. Close the cooker, sim the flame and steam (without adding the weight) for about 5 minutes and then remove.
5. Cool and open and serve the hot rava pongal, topped with a teaspoon of ghee.
1. Keep always 1 cup of extra hot water ready, as it will be handy in case the pongal is very thick and needs loosening by adding some more water.
2. The more ghee is added, the most tastier it gets. The usage of ghee is totally based on your taste requirement.
3. No need to separately fry sooji prior to preparing this pongal.
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