Rava Pongal Recipe
A delicious and healthy alternative to rice and made with a blend of rava and moong dal.
Rava Pongal is a popular breakfast in Andhra and is widely available in almost all the vegetarian restaurants and food stalls. All Pongal recipes are traditionally prepared with rice, however Rava Pongal is a delicious and healthy alternative to rice. The Rava and Moongdal used in this preparation are both nutritious and filling. Have this for breakfast and it will keep you going until lunch.
Have a look at some of our other Pongal recipes:'
- 1/2 cup Yellow Moong Dal (Split)
- 1 cup Sooji (Semolina/ Rava) , semolina/sooji
- 3 cups Lukewarm Water
- 2 tablespoon Ghee
- 2 tablespoon Oil
- 1/8 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/8 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Whole Black Peppercorns
- 1/8 teaspoon Turmeric powder (Haldi)
- 3 to 4 Green Chillies , slit
- 1/2 teaspoon Ginger , grated
- 1/4 cup Carrots (Gajjar) , finely chopped
- 1/4 cup Green peas (Matar)
- 3-4 Curry leaves
- Salt , to taste
- 3 sprigs Coriander (Dhania) Leaves , chopped
- 2 tablespoon Cashew nuts , roasted, chopped
How to make Rava Pongal Recipe
To begin the preparation of Rava Pongal, wash and cook the dal in a pressure cooker until soft and mushy.
Dry roast the rava on low to medium heat until a subtle aroma appears.
(Please fry on a low heat as there should not be any change in its color)
Heat a kadai and add oil, once warm add the mustard, cumin, peppercorns, curry leaves(optional).
Once there is a splutter, add in the green chillies, carrot, peas, chopped mint and ginger.
Fry till the peas and carrots are little cooked and add the turmeric, stir and fry for a minute.
Add the roasted cashews.
Now add the dal and water.
Stir well and break the lumps if any.Cover this with a lid and bring to a boil.
Once it starts boiling remove the lid, lower the heat, add enough salt and now stir well.
Later add the roasted rava slowly, stirring continuously on low heat (Be careful as it forms lumps very quick, so stirring is a must).
After a couple of minutes it will thicken and absorb almost all the water.
Now switch off the heat and add the left over ghee.
Keep it covered for a minute.
After a minute stir well and the Rava Pongal is now ready to be served.
If you want to make it on busy week days, cook the dal and roast the rava ahead of time and store in fridge. If u prep up early it can be made in less than 15 mins.