Rava pongal recipe, rava khara pongal recipe
Rava pongal is a simple and popular south indian breakfast that goes well with coconut chutney or sambar. Just like ven pongal, rava pongal is also quite easy to make. For ven pongal, we use rice and moong dal, but for rava pongal, we use rava and moong dal.
Rava pongal has a smooth and creamy texture. For any pongal recipe, ghee enhances the flavor of the pongal, so do not reduce the quantity of ghee.
For those who are new to cooking, this recipe is a bliss. The preparation is so easy and simple that you will get it right the first time itself.
Preparation Time. 2 minutes
Cook Time. 15 minutes
Recipe Cuisine. south indian
Recipe Category. breakfast
Rava/sooji/semolina (roasted) – 1 cup
Moong dal/pasi paruppu – 1/2 cup
Water – 4 and 1/2 cups
Salt – as required
Ghee – 5 tbsp
Black pepper/milagu – 3 to 4 tsp
Cumin seeds/jeeragam – 2 tsp
Ginger (finely chopped) – 3 tsp
Green chilli (slitted) – 1 or 2
Cashew nuts (broken) – 10
Curry leaves – 2 sprigs
Note. The ingredients shown will vary with the original quantity.
1. Dry roast moong dal until it turns light golden brown in color. Set aside.2. Pressure cook moong dal with 1 and 1/2 cups of water for 3 whistles. Once pressure releases, open the cooker and mash the dal well.3. In a wide-bottomed pan, heat ghee and add black pepper, cumin seeds, ginger, green chilli, cashew nuts and curry leaves. When cashew nuts turn golden brown, add mashed moong dal. Stir well.4. Add 3 cups of water and bring to boil. Then slowly add roasted rava and salt, while stirring it continuously. If your rava is not roasted, dry roast it for about two minutes without changing its color. 5. Lower the flame and cook covered for about 5 to 8 minutes. Rava should turn soft and all the water should have been absorbed. Switch off and stir well.
- You can add black pepper powder instead of black peppercorns.
- Do not skip ghee. Ghee enhances the flavor of pongal.
Rava pongal recipe below: