Soft and Delicious Rava Pongal Recipe | Healthy South Indian Breakfast

 Rava Pongal is a quick and delicious South Indian Tiffin  made with rava, moong dal, pepper, cumin, ginger, and ghee. This soft and comforting dish has the flavour of traditional Ven Pongal but can be prepared easily without using rice. Serve it hot with coconut chutney or sambar or Pachai Sundakkai Gotsu for a satisfying breakfast or light dinner.           

You may also like: Kathirikkai gotsu, Kambu Dosa, Kuthiravalli Khichdi, Samba Rava idli, coconut chutney kothamalli chutney  

                                               

    

Ingredients for making Rava Pongal

1 cup rava 
¼ cup yellow moong dal
3 cups water
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon black pepper, lightly crushed
1-inch piece ginger, finely chopped
10 cashews
A few curry leaves
A pinch of asafoetida
Salt to taste

Method for making Rava Pongal

1. Dry roast the moong dal in a pan until it turns aromatic and lightly golden. Set aside.

2. In the same pan, roast the rava on low heat until it becomes fragrant. Do not brown it.

3. Heat ghee in a pressure cooker or heavy-bottomed pan. Add cumin seeds, crushed pepper, ginger, cashews, curry leaves, and asafoetida. Sauté until the cashews turn golden.

4. Add the roasted moong dal, water, and salt. Bring the mixture to a boil.

5. Reduce the heat and add the roasted rava gradually, stirring continuously to prevent lumps.

6. Cover and cook until the rava and dal become soft and the mixture turns creamy.

7. Add a little extra ghee if desired and mix well. Serve hot with red coconut chutney, tiffin sambar, or Kalyana gothsu.