Rava pongal recipe, Rava khara pongal, South Indian breakfast recipes

Rava pongal recipe, full video, step by step pictures post, this is made with sooji (Semolina) and moong dal, cooked with pepper, jeera, ginger and green chilli.

I had rava pongal in a relative’s house for the first time and loved it a lot. Though she had made it with vanaspati, it was really tasting good. I tried one or two times after that, but could not get a hold on the recipe. Yesterday when I was browsing, chef Damu’s rava pongal came to my eyes. So adapted the recipe and tried today. It turned out perfect. I know many of my readers wait for this recipe as there is a prompt in Google search itself with rakskitchen. What a shame, I am just now posting this simple recipe. Check my coconut chutney, best to go with this pongal.

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4.2 from 5 votes

Rava pongal recipe

Rava pongal recipe, full video, step by step pictures post, this is made with sooji (Semolina) and moong dal, cooked with pepper, jeera, ginger and green chilli.

Course Breakfast

Cuisine Indian

Prep Time 5 minutes

Cook Time 25 minutes

Servings 2

Cup measurements

Ingredients

• 1/2 cup Rava/ semolina
• 1/4 cup Moong dal
• Salt  As needed

To temper

• 3 tbsp Ghee + oil
• 2 tsp Black pepper
• 1 tsp Cumin seeds
• 8 Cashew nuts
• 2 tsp Ginger finely chopped
• 1 Green chilli
• 1 sprig Curry leaves

Instructions

• Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.
• Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.
• In a kadai, add ghee + oil, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.
• Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.
• Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.

Video

Notes

• I made just half the amount I have mentioned in this recipe.
• Adding ghee or oil enough is a must for smooth non sticky pongal, otherwise it will be like a sticky paste.
• My cooked dal had no water in it, so I have added 1 & 1/2 cups water. You can reduce water quantity upto 1 cup.

Rava pongal method:

1. Dry roast moong dal (paasi paruppu) until nice aroma wafts and turns golden here and there. Pressure cook with 3/4 cup water for 3 whistles.
2. Dry roast rava too, in medium flame without changing its color but it should flow freely. I used roasted rava, so skipped this step.
3. In a kadai, add ghee + oil, temper with the items given under ‘To temper’ table, in order. Give 30 seconds time between adding back pepper, jeera and cashew as it needs to get roasted. Then add the rest of the ingredients. Add cooked moong dal after mashing it.
4. Add 1 & 1/2 cups of water, required salt and bring to boil. Add roasted rava in a sprinkled way as you stir. Lower the flame and cook covered.
5. Cook for 5- 8 minutes or until the rava gets cooked soft. In between you can give it a stir. Finally I added a generous pinch of pepper powder for extra flavour.

Serve hot with coconut chutney, best combination for rava pongal. You can top with ghee while serving if its too dry. Soft and flavorful rava pongal.