Rava Pongal
This is a simple alternate for the regular pongal
Equipment
- Pressure cooker
Ingredients
For the Pongal
- 1/4 cup Moong Dal
- 3/4 cup Roasted Rava Sooji
- 1/4 tsp Turmeric Powder
- 1/4 tsp Asafoetida Powder Hing
- 1 tbsp Ghee
- Salt to taste
- 1 cup Water to cook Moong Dal
- 1 1/2 cups Water to cook rava pongal
Tempering
- 1 tbsp Ghee
- 1 tsp Black Pepper
- 1/2 tsp Cumin Seeds
- 1/2 tsp Ginger Grated
- Few nos Curry leaves Chopped
- 10 nos Cashew nuts
Instructions
- Heat ghee in a pressure cooker base and add moong dal.
- Roast the moong dal for 2 minutes.
- Add water, turmeric powder and asafoetida.
- Mix well and pressure cook for 4 whistles.
- Open after the pressure releases, add water and salt.
- Mix well and boil for 2 minutes.
- Add roasted rava (sooji) gradually with continuous stirring on a low flame.
- Turn off the stove once the rava pongal is cooked well.
For Tempering
- For tempering, heat ghee and add black pepper, cumin seeds, grated ginger, chopped curry leaves and cashewnuts.
- Once the spluttering stops, add the tempering to the rava pongal.
Step by step method
Heat ghee in a pressure cooker base and add moong dal.
Roast the moong dal for 2 minutes.
Add water, turmeric powder and asafoetida.
Mix well and pressure cook for 4 whistles.
Open after the pressure releases, add water and salt.
Mix well and boil for 2 minutes.
Add roasted rava (sooji) gradually with continuous stirring on a low flame.
Turn off the stove once the rava pongal is cooked well.
For tempering, heat ghee and add black pepper, cumin seeds, grated ginger, chopped curry leaves and cashewnuts.
Once the spluttering stops, add the tempering to the rava pongal.
Rava pongal is goes well with coconut chutney and sambar.
Serve with love and share the goodness !
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