Rava Pongal recipe with step-by-step pictures. It is a comforting and scrumptious breakfast recipe of Pongal variant made with rava (semolina), moong dal, cashews, spices and herbs.
With rava (sooji or cream of wheat), many fast dishes could be made like Rava uttapam, Rava chilla. This sooji pongal is a type of recipes that may be made with rava.
Although not fast to make as you’ll want to cook dinner moong dal first, however tastes superb when paired with coconut chutney or simply plainly served. Within the recipe, some grated veggies and inexperienced peas additionally could be added.
Pongal is a very talked-about South Indian breakfast recipe. It isn’t solely scrumptious but additionally wholesome and straightforward to make. There are lots of variations of Pongal and this rava Pongal is one among them. Different fashionable variations which might be historically made are:
Often I serve rava pongal with Coconut Chutney, Mango Pickle or curd. Although it’s also possible to have it with Sambar. It stays comfortable even after cooling down, so it’s also possible to pack it within the tiffin field. It is a no onion no garlic recipe, although you’ll be able to add onions if you need.
Step-by-Step Information
The way to make Rava Pongal
1. Decide 3 tablespoons of moong dal first to eliminate stones if any. Then warmth a small pan or a small kadai and add the moong lentils.
2. On a low warmth stirring typically roast the moong lentils until they turn into fragrant.
3. The moong lentils solely have to be roasted until they turn into fragrant. No must brown them.
4. Now take them in one other bowl or you need to use the identical pan for rinsing. Rinse the roasted moong dal a few instances in contemporary water. Then add them to a 2 litre stovetop strain cooker.
5. Add ¾ cup water and strain cook dinner the mung lentils for six to 7 whistles or 10 to 12 minutes on medium to excessive warmth.
For moong dal which cooks rapidly, you’ll be able to strain cook dinner for two to three whistles and add ½ to ⅔ cup water.
6. When the strain settles down by itself within the cooker, then solely open the lid of the cooker. Mash the dal and preserve it apart.
Roasting Rava for Rava Pongal
7. When the moong dal is getting cooked, then you’ll be able to roast the rava and prep the opposite elements. Warmth a kadai or pan and add ½ cup rava to it.
Guarantee to make use of finer textured rava. You can too use Bombay rava.
8. On a low warmth, stirring typically roast the rava until it turns into aromatic and the grains look separate and crisp.
Roasting the rava will take about 7 to eight minutes on low to medium-low warmth.
9. No must brown the rava. Simply roast until it turns into aromatic.
10. Then take away the rava on a plate and preserve it apart in a plate or thali.
Making Rava Pongal
11. Warmth the identical pan and add 3 tablespoons of ghee. You’ll be able to add much less ghee if you need.
12. Add 1 teaspoon of cumin seeds (complete or barely crushed) and saute on low warmth until they splutter.
13. Then add 12 to fifteen cashews.
14. Saute until the cashews flip a light-weight golden.
15. Then add 1 sprig curry leaves and 1 teaspoon of finely chopped ginger.
16. Sprinkle 1 teaspoon of crushed black pepper. Stir and blend properly.
17. Now pour 1.5 cups water.
18. On a medium to excessive warmth start to cook dinner this water combination.
19. Deliver to a rolling boil.
20. Decrease the warmth after which add the roasted rava in batches.
21. As quickly as you add the rava, stir properly. Hold including rava in batches and mixing in order that lumps will not be shaped.
22. Then add the cooked moong dal.
23. Stir and blend properly.
24. Season with salt as per style.
25. Stir and blend once more.
26. On low warmth for a couple of minutes simmer until the rava is cooked properly and the combination thickens.
27. Serve rava pongal scorching or heat with coconut chutney or mango pickle or some contemporary curd (yogurt).
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Rava Pongal
Rava Pongal is a wholesome and scrumptious breakfast recipe of Pongal made with rava and moong dal.
Prep Time 15 minutes
Prepare dinner Time 15 minutes
Complete Time 30 minutes
for cooking moong dal
different elements
roasting moong dal
Decide 3 tablespoons of moong dal first to eliminate stones if any. Then warmth a small pan or a small kadai and add the moong lentils.
On a low flame stirring typically roast the moong lentils until they turn into fragrant.
The moong lentils solely have to be roasted until they turn into fragrant. No must brown them.
strain cooking moong dal
Now take them in one other bowl or you need to use the identical pan for rinsing. Rinse the roasted moong dal a few instances in water. Then add them in a 2 litre strain cooker.
Add ¾ cup water and strain cook dinner for six to 7 whistles or 10 to 12 minutes on medium to excessive flame. For moong dal which cooks rapidly, you’ll be able to strain cook dinner for two to three whistles and add ½ to ⅔ cup water.
When the strain settles down by itself within the cooker, open the lid of the cooker. Mash the dal and preserve apart.
When the moong dal is getting cooked, then you’ll be able to roast the rava and put together the opposite elements.
roasting rava
Warmth a kadai or pan and add ½ cup rava/sooji in it.
On a low flame, stirring typically roast the rava until it turns into aromatic.
No must brown the rava. Simply roast until it turns into aromatic.
Then take away the rava and preserve it apart in a plate or thali.
making rava pongal
Warmth the identical pan and add 3 tablespoon ghee. You’ll be able to add much less ghee if you need.
Add 1 teaspoon cumin seeds (complete or barely crushed) and saute until they splutter.
Then add 12 to fifteen cashews. Saute until the cashews flip a light-weight golden.
Then add 1 sprig curry leaves and 1 teaspoon finely chopped ginger.
Sprinkle 1 teaspoon crushed black pepper. Stir and blend properly.
Now pour 1.5 cups water. On a medium to excessive flame start to cook dinner this water combination.
Deliver to a rolling boil. Decrease the flame after which add the roasted rava in components.
As quickly as you add the rava, stir properly.
Hold including rava in components and mixing in order that lumps will not be shaped.
Then add the cooked moong dal. Combine properly.
Season with salt as per style. Combine once more.
On a low warmth for a couple of minutes simmer until the rava is cooked properly and the combination thickens.
Serve rava pongal scorching or heat with coconut chutney or mango pickle or some contemporary curd. it’s also possible to have it with sambar.
- Rinse after which soak moong lentils for about half-hour in water.
- Take 3/4 cup water in a pan and warmth it. Then add the moong dal.
- Cowl and simmer until the lentils have softened rather well.
- Mash them after which use within the rava pongal recipe.
Vitamin Info
Rava Pongal
Quantity Per Serving
Energy 456 Energy from Fats 216
% Day by day Worth*
Fats 24g37%
Saturated Fats 12g75%
Monounsaturated Fats 5g
Ldl cholesterol 49mg16%
Sodium 1238mg54%
Potassium 390mg11%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 2g2%
Protein 11g22%
Vitamin A 790IU16%
Vitamin C 100.9mg122%
Calcium 381mg38%
Iron 17.6mg98%
* % Day by day Values are based mostly on a 2000 calorie food regimen.
This Rava Pongal Submit from the weblog archives, first printed in August 2016 has been republished and up to date on December 2022.
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