Rava Pongal | Ven Pongal using Rava
Ingredients
- Medium rava- 1/2 cup
- Split green gram lentils Moong dal- 1/8 cup
- Chopped ginger- 1 tsp
- Black pepper- 1 tsp
- Green chillies- 1 no.
- Turmeric powder- A pinch
- Cashews- Few
- Salt- 3/4 tsp
- Fresh grated coconut- 2 tsp
- Ghee- 2 tsp
- Water- 2 and 1/4 cups
Seasoning ingredients
- Cooking oil- 6 tsp
- Cumin seeds- 1 tsp
- Curry leaves- Few
Instructions
Preparation
- Heat a pan with split green gram lentils and roast them in medium heat till raw smell subsides and aroma wafts out. Pressure cook the lentils adding 1 cup of water till they turn soft. I have cooked for 3 whistles and in simmer for 2 minutes.
Method
- In the same pan add a tsp of ghee and roast the rava for about 4 minutes in medium flame. Transfer the rava in to a bowl and heat the same pan adding oil, cumin seeds and curry leaves.
- When the cumin seeds change in color throw in ginger, crushed black pepper, cashews and slit green chillies. Saute for a while. Then add 1 and quarter cup of water, turmeric and salt. Bring it to boil.
- Next include cooked moong dal and carefully pour roasted rava while stirring it continuously. Make sure rava doesn't form any lumps. Finally garnish with grated coconut.
- Drool-worthy rava pongal is ready to relish with coconut chutney.
Notes
- While roasting rava and moong dal, ensure the color doesn't change to brown.
- If you prefer, add ghee instead of oil and make the pongal only using ghee.
- If you reduce oil, the pongal loses it's texture and becomes like paste.