Rava / Sooji - 1 cup
Yellow moongh dal / pasi paruppu - 1/2 cup
Salt to taste
Turmeric powder - a generous pinch
Water - 4 & 1/2 cups
Ghee - 1/4 cup
Whole pepper - 1/2 tsp
Jeera/Cumin - 1tsp
Cashew nuts - 1 tbsp
Curry leaves few
Grated ginger - 1/2 tsp
Dry roast dal till nice aroma comes out.Do not brown them.
Pour 1 & 1/2 cups of water salt to taste & turmeric powder.
Pressure cook till soft,keep it aside.
Heat 1 tsp of ghee in a pan & roast the rava till its hot to touch.Do not over fry them.Keep it aside
Heat a pan add ghee fry the cumin,pepper,cashew nuts & curry leaves till light brown.
Now pour the remaining 3 cups of water,salt to taste & grated ginger.
Once it starts to boil reduce the flame & slowly add the roasted rava.
Continuously keep stirring to avoid forming lumps.Cook till the rava has absorbed the water & done.
Now add the cooked dal & mix well.At this point add extra ghee if needed.
Once everything is well combined switch off the stove.
Serve them hot with any chutney or sambar.
a) Do not fry the moongh dal till brown.
b) Fry rava till its hot to touch,otherwise the colour of the pongal will change.
c) Adding turmeric powder is totally optional.
Pressure cooker method
|Rava Pongal In Pressure Cooker|