Apr 10, 2013

Rava Pongal/ Sooji Pongal


It is one of the easy tiffin or breakfast items that can be made very soon as we don’t use rice in it. It is also a healthy option for people who want to avoid rice in their diet except for lunch. It is almost equal to the normal ven pongal but instead of rice, we use Rava. So here is the recipe.


 Ingredients :

Semolina or Rava – 1cup
Moong dal – ¼ cup
Water – 3.5 cups
Onion – 1
Turmeric powder – a pinch
Black Pepper – 2 tsp powdered
Ginger – 1 tsp (chopped)
Green chillies – 2
Mint leaves – a bunch
Ghee – 1tsp
Mustard Seeds – 1 tsp
Cashew nuts – a fistful
Salt – as required.

Method :

  1. First dry roast the rava to a golden brown color.
  2. Meanwhile pressure cook moong dal to 1 whistle. It must not be too mushy.
  3. Heat Ghee in a pan. Add mustard seeds and let them crackle. Now add the cashew nuts and roast them to a golden color. Add chopped green chillies and ginger and fry them for a minute or so.
  4. Add chopped onions to the pan. Fry them till they turn translucent.
  5. Now add 3.5 cups of water. Add turmeric powder, salt, powdered black pepper and chopped mint leaves at this point.
  6. Once the water boils, gradually add the roasted rava and the cooked moong dal.
  7. As the rava boils, it might splutter outside. So it is better to close it with a lid.
  8. The rava will get cooked within two minutes. Switch off the stove at little watery consistency just like Ven Pongal. Water should not evaporate completely.
  9. Serve it immediately with Sambar or Gothsu.




My Notes : 
  1. We can avoid Onions if you don’t like it in the pongal
  2. Also take care that moong dal is visible which adds a crunchy flavour to the mushy pongal.
  3. Mint leaves add a yummy distinct flavor to the dish. We can replace it with Coriander leaves also.