Rava pongal recipe – Rava khara pongal – Sooji pongal recipe – Easy no onion no garlic South Indian breakfast or dinner recipe – recipe of rava pongal with step-by-step pictures.

Rava Pongal- A healthy breakfast or dinner recipe of Pongal made using yellow moong dal and rava (semolina or sooji). A few years back, I tried making Rava Pongal, when I wanted to make something different for breakfast at my in-law’s place. I remembered a friend mentioning this dish to me. After that, I completely forgot about this dish.

It did not strike me in those days that we could get recipes for different dishes from the internet. Yesterday, when I suddenly remembered Rava Pongal. I tried making it the second time and I must say, we were quite happy with the results, in terms of the texture and taste of the Pongal. Hence, I decided to document this recipe. Also, check out my Collection of South Indian breakfast recipes

Check out Instant Rava kuzhi paniyaram , Instant rava idli , Instant Rava dosai , Sooji vada , Instant ragi rava dosa

Method with step-by-step pictures :

Rava -pongal - 1

METHOD:

  • Roast the rava finely in a pan without getting it burnt.
  • Pressure cook the moong dal till it becomes mushy.
  • In a pan, add ghee and oil, and add black whole pepper, ginger, and cashew nuts.
  • Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.
  • Add 3 cups of water and bring it to a nice boil. Add salt.
  • Once the water starts boiling, add the roasted rava to this. Keep it on a low-medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the Pongal consistency reaches.
  • Garnish with curry leaves and if you want to add a tsp of ghee to this you can add it now.
Rava Pongal step 7 - 2
  • Serve hot with coconut and Tiffin sambar .
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        *The water measurement is for cooking the rava not included for cooking moong dal. NOTES:

  1. You can roast the moong dal for 2 minutes and then pressure cook it if you wish.
  2. Never roast the cumin seeds for a long time as it will give a medicinal smell.
  3. I added whole black pepper, you can even coarsely crush and add it to the Rava Pongal.

I have kept my coffee tumbler empty. It is just used as a prop for the photo.

rava-pongal - 4

Rava pongal recipe

Ingredients

  • ½ cup Sooji rava
  • ½ cup Yellow moong dal cooked
  • 2 tbsp Ghee
  • ¼ tsp Black pepper
  • ¼ tsp Cumin seeds
  • Cashew nuts few
  • Curry leaves few
  • Ginger a small piece
  • 3 cups Water*
  • 1 tbsp Oil
  • *The water measurement is for cooking the rava not included for cooking moong dal.

Instructions

  • Roast the rava finely in a pan without getting it burnt.
  • Pressure cook the moong dal till it becomes mushy.
  • In a pan, add ghee and oil, and add black whole pepper, ginger, and cashew nuts.
  • Fry in a medium flame till the cashew nuts turn golden brown. Add the cumin seeds now and immediately add water. Do not allow the cumin to roast for a long time as it will spoil the taste.
  • Add 3 cups of water and bring it to a nice boil. Add salt.
  • Once the water starts boiling, add the roasted rava to this. Keep it on a low-medium flame. Once it starts cooking add the cooked moong dal. Mix well and let it sit for a while till the Pongal consistency reaches.
  • Garnish with curry leaves and if you want add a tsp of ghee to this you can add it now.
  • Serve hot with coconut and Tiffin sambar.

Notes