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Rava Pongal | Rava Pongal Recipe

Rava Pongal is a delicious breakfast dish from South of India. It is similar to ven pongal but made with rava instead of rice. This rava pongal is made with sooji or semolina and moong dal tempered with black pepper, cumin, and spices in ghee. Since rava cooks faster, this breakfast can be made under 30 minutes and makes a filling start for the day.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 518kcal

Equipment

  • Pressure cooker
  • Cooking pot

Ingredients

For Cooking Dal

  • ½ cup Split Yellow Moong Dal / Pasi Paruppu
  • 1½ cup Water

For Rava Pongal

  • 1 cup Rava | Sooji | Semolina
  • 4 cups Water
  • 1+2 tbsp Ghee
  • Salt to taste

For Tempering

  • 3 tbsp Ghee
  • 2 tsp Split Chana Dal
  • 1 tsp Whole Black Pepper
  • 1 tsp Cumin Seeds
  • 2 tbsp Cashews (optional)
  • 1 tsp Asafoetida
  • 1 sprig Curry leaves
  • 1 Green Chilli chopped finely
  • 1 tbspo Ginger (peeled & chopped finely)

Instructions

  • Start by cooking moong dal. Dry roast split yellow moong dal in a pan for 3 to 5 minutes till light golden in colour. Take it in a bowl and wash it really well. Add it to pressure cooker and cover with 1.5 cup of water. Pressure cook for 2 whistle. Switch off the flame and let the pressure release by itself. Open the cooker and check whether the dal is cooked. Now the dal should be cooked completely and no water should be left in the cooker. Set aside till use.
  • In a separate pan add a tbsp of ghee and roast sooji in ghee for couple of minutes till fragrant. Remove and set aside.
  • In a separate pot, add in cooked moong dal, along with 4 cups of water and salt. Mix this well and bring it to a full boil. Cook for 2 minutes.
  • Now reduce the flame, add in the roasted sooji, little at a time and keep mixing so no lumps are formed. Add in 2 tbsp of ghee and mix. Cover and cook on low heat for 6 to 8 minutes.
  • Now in a separate pan, make tempering. Heat ghee, add in chana dal, pepper and cumin seeds. Allow it to sizzle, add in cashews and mix. Add in green chillies, ginger, curry leaves and asafoetida. Mix well.
  • Pour this tempering over the pongal and mix well. Add more ghee if required. Serve hot rava pongal with coconut chutney or sambar.

Video

Notes

  1. Dry roast moong dal and rava before cooking for flavour.
  2. If you don't have a pressure cooker, you can directly cook moong dal in a pot. You might need to add more water.
  3. Usually pongal has lots of ghee, so don't feel shy to add more.
  4. while adding sooji, add it in a steady flow while mixing constantly, else you may get lumps.

Nutrition

Serving: 1servings | Calories: 518kcal | Carbohydrates: 34g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 96mg | Sodium: 39mg | Potassium: 255mg | Fiber: 7g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 3mg
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