Recipe Cuisine:IndianRecipe Category:Breakfast
Prep Time2 mins |Cook time: 20 mins |Serves:2
Rava/ semolina 1/2 cup
Moong dal cup
Salt As needed
Ghee / vanaspati – 2 or 3 tbsp
Black pepper 2 tsp
Cumin seeds (jeera) 1 tsp
Cashew nuts - 8
Ginger, finely chopped 2 tsp
Green chilli 1
Curry leaves A sprig
1. Dry roast moong dal (paasiparuppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.
2. Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.
3. In a kadai, add ghee, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.
4. Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.
5. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.
o I made just half the amount I have mentioned in this recipe.
o Adding ghee or vanaspati enough is a must, otherwise it will be like a paste.
o My cooked dal had no water in it, so I have added 1 & 1/2 cups water. You can reduce water quantity upto 1 cup.
Serve hot withcoconut chutney, best combination for rava pongal. You can top with ghee while serving if its too dry. Soft and flavorful rava pongal.
Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.