Rava Pongal or a Semolina based savory dish that is a variant to the regular Venn Pongal.
This can be served for breakfast or for dinner. Rava Pongal is typically served during the festivals or on “Vrat ki poojas”.
Pressure cook about 1/2 cup of moong dal , up to 3 whistles and allow it to release its pressure on its own. Take a kadaai / wok , on medium heat , add 3 tbsps of ghee and roast a cup of semolina until aromatic , transfer this to a plate and set it aside. Take a small pan , on medium heat , dry roast whole black peppercorns and cumin until aromatic. Allow this to cool down a bit and grind it to a coarse powder. Now take the pan that you used to roast the semolina , on medium heat , add 3 tbsps of ghee and 2 tbsps of refined oil , saute shredded ginger , broken cashew nuts and curry leaves. When cashews turn golden brown in color add the pepper-cumin powder. Now add the roasted semolina and mix. Now add the cooked moong dal , salt and 2 cups of water(about 200 ml). Mix them well , it should not form any lumps. Take it off the heat and serve it hot with Tomato Gotsu or coconut chutney.
- Cuisine: south indian
- Yield: 4 serving
- Course or type: breakfast
- Preparation Time: 15 min
- Difficulty: beginner
- Cooking Time: 10 min
- Total cooking time : 25 – 30 min
|1 cup Semolina / Rava||
|1/2 cup Yellow moong dal
||2. Take a small pan and dry roast cumin and peppercorns until aromatic. Let it cool down a bit and then grind it to a powder (this will take about 1 minute)|
|200 ml water||
3. Take a wok / kadaai , on medium heat , add 3 tbsps of ghee out of the above mentioned 6 tbsps for roasting semolina until aromatic (it will take about 3 minutes).
|Salt as required to your taste
4. Once the semolina gets aromatic , take it off the heat and transfer it to a plate and set it aside.
|Roasting and Grinding||5. In the same wok / kadaai , on medium heat , add the remaining 3 tbsps of ghee and 2 tbsps of oil , roast the cashewnuts , shredded ginger and curry leaves , then add pepper-cumin powder. After cashews turn golden brown in color add the roasted semolina and mix. Along with this add the cooked moong dal and 200 ml of water , required salt and mix them continuously without forming any lumps.(this will take about 6-7 minutes).|
|1 tbsp Black peppercorns||6. The pongal should absorb all the water and moisture and it should form like a ball in the wok. Now add a generous dollop of ghee and mix. Take it off the heat and serve it hot.|
|1 tbsp cumin / jeera
I have mentioned the approximate time in each and every step for your understanding. It might take the same amount of time as mentioned or it might take even more , that depends on your efficiency and expertise in cooking.
Please add the same amount of ghee and oil that I have mentioned. If you reduce the quantity of ghee you will not get the desired results. Leave alone the result , the pongal will not come out of the kadaai. If you are calorie conscious then I suggest you don’t try this.
While taking the ghee in a spoon , make sure you take big dollops of it. For this particular dish , more ghee the better it tastes.
I have mentioned about cooking the moong dal in microwave , in my oven it takes 15 minutes for me to cook it , it differs from appliance to appliance. But irrespective of the appliance you use , i.e , either you pressure cook it or microwave it, moong dal takes about 15-20 minutes to cook.
|Seasoning / Tempering|
|6 tbsps Ghee
|2 tbsps oil
|1 handful cashews|
|6 curry leaves|
|1/2 tbsp shredded ginger|