Thursday 13 February 2020

Rava Pongal Recipe/Sooji Pongal Recipe/Rava Khara Pongal Recipe/Rava Ghee Pongal Recipe/Rava Khara Pongal with step by step photos

Rava Pongal/Rava Khara Pongal is a very easy and super delectable breakfast recipe made in South India. Rava Pongal is very filling and can be served with either with chutney or sambar. If you want a very tasty and non-sticky rava Pongal you have to roast both rava and dal separately and you must be generous in adding ghee when making the Pongal. Do try out this delicious and tempting Rava Pongal and post your comments here. Meanwhile do check out other Pongal Recipes here and interesting Breakfast recipes here.

Here’s how to make Rava Pongal/Rava Khara Pongal with step by step photos…

1 cup
Moong Dal/Paasi Paruppu
½ cup
As needed
1 ½ cup for cooking moong dal
2 ½ cup for cooking rava
1 tsp

For Tempering
2 tbsp
1 tbsp
Green Chillies/Pacha Milagai
1 slit & cut
1 inch piece finely chopped
Cashew nuts/Mundhiri Paruppu
8-10 chopped
Whole Black Pepper/Milagu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Curry Leaves/Karuvepilai
2 springs [12-15]
¼ tsp
Preparation Time: 10 minutes                          Recipe Category: Breakfast
Cooking Time: 20 minutes                                 Recipe Cuisine: South Indian

Measure the required amount of moong dal and add it to a pan. Dry roast the moong dal until nice aroma arises and switch off the stove.

Add the roasted moong dal to the pressure cooker, add 1 ½ cup of water  to the pressure cooker.

Pressure cook for 3-4 whistles and switch off the stove. Wait for the steam to release all by itself.

Meanwhile dry roast the rava/sooji until nice aroma arises and switch off the stove.

Open the pressure cooker and transfer the cooked dal to a kadai/pan and switch on the stove.

Add required salt, 2 cups of water to the kadai.

Let it come to rolling boil. Reduce the flame and add the roasted rava slowly with one hand and stir with the other hand to avoid forming any lumps.

Cover and cook the rava with dal along with 1 tsp of ghee for about 5-8 mins or until well done. Keep stirring in between to avoid getting burnt and switch off the stove.

Heat ghee + oil [3 tbsp] in a pan, add green chillies, ginger and fry for about 30-40 seconds, add cashew nuts, black pepper, cumin, asafoetida/perungayam and curry leaves. Fry until the curry leaves turn crispy and switch off the stove.

Now pour the tempering over the Pongal and mix well.

Yes, delicious and tempting Rava Pongal is ready to be enjoyed, serve it hot with coconut chutney or sambar or even with kotsu.

Thank you all for visiting my space, please come back again for more yummy and delicious breakfast recipes from my kitchen.

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