Wednesday, January 11, 2017

Rava Pongal Recipe | Rava Ghee Pongal | Rava Khara Pongal | Sooji Pongal | Pongal Special Recipes

I was not ready with any new Pongal Special recipe until yesterday. Since we are travelling to India this weekend, I am in the process of cleaning my fridge and kitchen pantry. While cleaning I found a small pack of leftover Rava/Sooji and this recipe of rava pongal comes to mind, which I saw long back in a TV show by Chef Dhamu.  Jany never tastes anything with Rava and hence I made this for Happy and me as our today's breakfast. It came out very well and we both liked it. Over the last few weeks, Happy was very fuzzy in eating food and this pongal came to my rescue today. If you are planning to try this recipe, please don't compromise in the ghee quantity. If the mentioned ghee quantity is reduced, then the pongal will be turned to a sticky gooey paste. According to Chef Damu's comment, the pongal should not stick to the pan while we scoop it and it should slide into the plate beautifully. I had it with Coconut Chutney and Filter Coffee. It goes well with Pongal Gotsu or Peanut Chutney too. Check out my Venn Pongal/Khara Pongal and other Pongal special recipes too. Let us see the preparation:
Rava/Sooji/Semolina -  1/2 Cup
Moong Dal(Paasi Paruppu) - 1/4 Cup 
Water - 1.5 Cups 
Salt - as required
To Temper: 
Ghee - 2 to 3 tbsp 
Cumin/Jeera Seeds - 1 tsp 
Whole Black Pepper - 1 tbsp 
Ginger - 2 tsp(chopped finely) 
Curry leaves - 1 Sprig 
Green Chilli - 1(Optional) 
Cashew Nut - a handful 
1. Dry roast the moong dal until nice aroma comes.(It should turn light golden brown). Similarly, dry roast the rava for 5 to 7 mins in medium flame.(The color of the rava should not change). Cook the dal until it is mushy. I cooked it in a open vessel as shown below.
2. Once it is cooked, mash the dal and keep it aside. In a pan add the ghee and temper it with the items under 'To Temper'. Make sure the jeera and pepper gets fried well. Then add the mashed moong dal.
3. Along with this add the 1.5 cups of water and required salt. Bring it to boil and add the rava in a sprinkled way. Mix it well such that no lumps are formed.
4. Reduce the flame and cover cook for 6 to 8 minutes. Finally, open the pan and mix it well. The correct consistency is reached if the pongal doesn't stick to the pan.
Serve the yummy ghee rava pongal when it is warm. It goes well with Peanut Chutney or Coconut Chutney.
Points to remember:
  • I cooked the dal in open pot, you can pressure cook it too. Add 3/4 cup of water with the dal and pressure cook for 3 to 4 whistles.
  • While tempering, the jeera and pepper should be roasted well in ghee for the perfect flavour. It should float on the top after adding water.
  • I skiped the green chilli since Happy can't handle the spiciness.
Warm Regards,
Happy's Cook - Divya


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