Rava pongal - pongal made with rava (semolina) and moong dhal. A variation to the classic south Indian dish ven pongal. This year try to break the tradition a little by making rava pongal instead of the traditional dish. Try this for the pongal festival!
Rava pongal is a creamy dish that has a porridge consistency. It is made with semolina and Moong dhal and spiced up with peppercorns, cumin and minced ginger. The humble spices cumin and pepper work wonders in this dish. Don’t be stringent in adding these spices. The pongal should be warm and slightly peppery and a dollop of ghee will balance to make it hearty and comforting. Enjoy this tweaked version of the original pongal.
This also happens to be a popular choice for brunch. A simple dish that is soothing and gives the most comfort. I am so indebted to these one pot meals that comes in very handy. Add everything in a single pot and watch tv until they are done. No standing, no stirring and no sweating - It is a fine weekend treat.
Rava pongal - pongal made with rava (semolina) and moong dhal. A variation to the classic south Indian dish ven pongal. Try this version for the pongal festival.
- ½ cup rava | semolina
- ¼ - ½ cup pasi parupu | moong dhal
- 2.5 cups water
- 3 tablespoon ghee | clarified Butter
- 10 cashews
- ½ teaspoon jeera | cumin seeds, crush them coarsely
- 1 teaspoon milagu | black peppercorn, crush them coarsely refer notes
- Few curry leaves
- 1 teaspoon finely chopped ginger
- ½ teaspoon perungayam | asafoetida
- ½ teaspoon jeera-milagu powder | pepper-cumin powder Optional
Heat ½ tablespoon ghee in a pan and roast the cashews until golden brown. Keep aside.
In the same pan, add the moong dal and roast until it turns golden brown and is aromatic. Pressure cook this dhal with a cup of water and turmeric powder until it is mushy and soft.
While it is cooking, add some more ghee if needed to the pan and roast the rava. Once it turns slightly brown, transfer it to a plate. In the same pan add little more ghee and temper it with cumin seeds, curry leaves, hing and crushed pepper corns.
Add water to it and bring it to a boil. Once it starts to boil, lower the flame add the roasted rava and keep stirring it. Add the rava in small quantity else it will form lumps.
Once the rava gets cooked, add the cooked moong dal and mix well. Keep the flame on low while mixing. Add the rest of the ghee and keep it on the flame for another couple of minutes. Once it is well combined, turn off the flame. Serve it warm with coconut chutney or gothsu.
- Try to get fine rava | semolina from the market. They cook fast and helps achieving the right consistency as pongal, unlike the regular ones that we use for Upma. Broken wheat (gothumai rava) can also be used in this instead of rava.
- The quantity of ghee is up to one's choice. In general, pongal dishes have more ghee in it. It acts as a flavour enhancer to the dish.
- Crushed peppercorn and cumin highlights the flavour. If you are afraid of the heat, add the whole pepper corns.
This post is a part of the Blogging marathon and this week's theme is Festival special.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84