Rava Pongal

In SouthIndia, Pongal is one of the common breakfast which rich in protein and good filler too. As a variety I used to make rava pongal, which is different in taste and quite simple to make. I referred chef Damu´s sir procedure and measurements. It came out so perfect. Even person who is not fond of rava upma will surely like this.

Preparation time: 5 mins
Cooking time: 25 mins
Serves : 2 nos

Ingredients:

Sooji / Rava -1/2 cup
Moong dal -1/4 cup
Water - 2 1/4 cup
Hing - 1/2 teaspoon
Salt - to taste
Ghee - 1 tablespoon

To temper :

Ghee -1 tablespoon
Curry leaves - 1 prig
Cumin seeds - 1 teaspoon
Black pepper - 1 teaspoon
Cashewnut - 10 nos
Ginger - 2 teaspoon (chopped)
Green chilli - 2 nos (finely chopped)

Preparation Method:

1. Dry roast moong dal until nice aroma wafts and turns slight golden brown. Wash and pressure cook roasted moongdal for 3 whistles by adding 3/4 cup water. ( Always dal: water is 1:3 ratio)
2. Dry roast rava in a seperate pan and keep aside.
3. Once dal is cooked, mash well and add another 1 1/2 cup of water and allow to boil by adding required salt and hing.
4. In another pan, add ghee and temper black pepper, ginger, cumin seeds, cashew nut, green chilli and curry leaves.
5. Add roasted rava to the liquid dal and gently mix. Ensure no lumps are formed. Maintain flame in medium -low and stir well.
6. Add tempering to the rava dal mixture and finally add lavish amount of ghee to it. Just give a mix and switch off the flame.

Yummy, aromatic, tasty rava pongal is ready to be served. Serve it with sambar or coconut chutney.

Tips:

1. Always dal: water ratio is 1:3. Similarly rava:water ratio is 1:3.
2. Add tempering to dal liquid before adding rava. This even enhances good taste.
3. I generally use semi crushed pepper, this increases taste and aroma of rava pongal.