Rava Pongal is a healthy and delicious breakfast recipe of Pongal made with rava and moong dal.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2 · 2 to 3
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 3 tablespoons moong lentils ((moong dal))
  • ¾ cup water (- for pressure cooking moong dal. if moong dal cooks quickly, then add ½ cup or ⅔ cup water)
  • ½ cup rava ((sooji or cream of wheat), 90 grams rava)
  • 3 tablespoons ghee
  • 1 teaspoon cumin seeds (- whole or slightly crushed (jeera))
  • ½ teaspoon black pepper (- slightly crushed or 1 teaspoon lightly crushed black pepper)
  • 1 inch ginger (- finely chopped or 1 teaspoon finely chopped ginger (adrak))
  • ⅛ teaspoon asafoetida ((hing))
  • 12 to 15 cashews
  • 1 sprig curry leaves (or 10 to 12 small to medium-sized curry leaves)
  • 1.5 cups water
  • salt (as required)

Method

Roasting moong dal

  1. Pick 3 tablespoons of moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.
  2. On a low flame stirring often roast the moong lentils till they become aromatic.
  3. The moong lentils only need to be roasted till they become aromatic. No need to brown them.

Pressure cooking moong dal

  1. Now take them in another bowl or you can use the same pan for rinsing. Rinse the roasted moong dal a couple of times in water. Then add them in a 2 litre pressure cooker.
  2. Add ¾ cup water and pressure cook for 6 to 7 whistles or 10 to 12 minutes on medium to high flame. For moong dal which cooks quickly, you can pressure cook for 2 to 3 whistles and add ½ to ⅔ cup water.
  3. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the dal and keep aside.
  4. When the moong dal is getting cooked, then you can roast the rava and prepare the other ingredients.

Roasting rava

  1. Heat a kadai or pan and add ½ cup rava/sooji in it.
  2. On a low flame, stirring often roast the rava till it becomes fragrant.
  3. No need to brown the rava. Just roast till it becomes fragrant.
  4. Then remove the rava and keep it aside in a plate or thali.

Making rava pongal

  1. Heat the same pan and add 3 tablespoon ghee. You can add less ghee if you want.
  2. Add 1 teaspoon cumin seeds (whole or slightly crushed) and saute till they splutter.
  3. Then add 12 to 15 cashews. Saute till the cashews turn a light golden.
  4. Then add 1 sprig curry leaves and 1 teaspoon finely chopped ginger.
  5. Sprinkle 1 teaspoon crushed black pepper. Stir and mix well.
  6. Now pour 1.5 cups water. On a medium to high flame begin to cook this water mixture.
  7. Bring to a rolling boil. Lower the flame and then add the roasted rava in parts.
  8. As soon as you add the rava, stir and mix very well.
  9. Keep adding rava in parts and mixing so that lumps are not formed.
  10. Then add the cooked moong dal. Mix well.
  11. Season with salt as per taste. Mix again.
  12. On a low heat for a few minutes simmer till the rava is cooked well and the mixture thickens.
  13. Serve rava pongal hot or warm with coconut chutney or mango pickle or some fresh curd. you can also have it with sambar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.