Rava Pongal is a staple South Indian dish originating from the state of Tamil Nadu. It is special dish that is cooked during the auspicious occasion of Pongal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1/2 Cup Rava/Semolina
- 1/4 Cup Split Moong Beans(Green)
- 6-8 Fresh Curry Leaves
- 6-8 Cashew Nuts
- 1 tsp Cumin Seeds
- 1/2 tsp Black Pepper Crushed
- 2 tbsp Ghee
- 1" Fresh Ginger
In pressure cooker. take green moong dal and roast till it gives nutty aroma.
Add around 1 cup water and finely chopped/crushed ginger to it and pressure cook it for 2-3 whistles
Once the pressure goes down from the pressure cooker, check for the doneness of dal.
In another pan, take semolina and dry roast it till it starts giving the aroma. Do not roast till it gets brown.
Transfer to another pan and keep aside.
In the same pan, add ghee, cumin seeds, curry leaves, crushed black pepper and cashew nuts.
Roast till the cashew nuts start turning light brown.
Take out cashews from pan. You can roast cashews first and then make the tempering.
Add cooked dal in the pan then add semolina and add water,mix nicely taking care no lumps are formed.
Add water to adjust the consistency. Many people like it thick, but I kept the consistency just like I make Sooji Halwa, as it starts getting thick after sometime.
Cook till the desired consistency.
Transfer to serving bowl, garnish with roasted cashew nuts and serve hot with additional dollop of desi ghee.
I cooked dal with ginger. You can add while making the tempering.
Use any Moong Lentil available with you.