Rava Pongal ;
Melt-in-mouth rava pongal arranged with a spot of ghee is a delightful treat to taste buds. A basic however sound rava pongal is made from broiled semolina and moong dal and is a variety of flexible ven pongal. Take this step-by-step photo formula to make it at domestic in fair a few minutes.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 servings
Ingredients:
| 1/2 mug Rava (Semolina/Sooji) |
| 1/4 container Moong Dal |
| 1/2 teaspoon Cumin Seeds |
| 1 teaspoon Black Peppercorns |
| 1 teaspoon ground Ginger |
| 5-6 Curry Leaves |
| 10-12 Cashew Nuts |
| 1 tablespoon + 2 tablespoons Ghee |
| 1/2 teaspoon Salt or to taste |
| 1/2 mug + 1¼ mug Water |
Directions:
1. Flush moong dal and deplete the water. Weight cook it with 1/2 mug water in a 2-3 liters capacity stainless steel (or aluminum) weight cooker over moo fire for 3-whistles.
2. Let it cool until the weight discharges normally. Open the top and keep it aside until required.
3. In the meantime, warm 1 tablespoon of ghee in a non-stick (or heavy-based) skillet or kadai over a moo fire. Include semolina and cook it until you sense a decent smell and it turns light brown, mix continually to anticipate burning. Once done, exchange to a plate. (Make beyond any doubt that it is simmered legitimately, something else pongal will turn sticky.)
4. Warm the remaining 2 tablespoons of ghee in the same skillet over medium fire. Include cumin seeds and dark peppercorns, sauté for 20-30 seconds. Include ground ginger and curry clears out, sauté for 20-30 seconds.
5. Include 1¼ mug of water and salt and bring it to a boil.
6. When the water begins to bubble, diminish the fire to moo and delicately include broiled rava with consistent mixing utilizing a spatula.
7. Mix well for 2-3 minutes to maintain a strategic distance from knot formation.
8. Include cooked moong dal.
9. Blend well and cook over a moo fire until the blend turns thick and water is ingested. Mix in between sometimes to dodge burning at the foot surface.
10. Turn off the fire. Exchange it to a serving bowl and embellish with browned cashew nuts.
Tips and Variations:
- Add bubbled vegetables such as French beans, carrots, capsicum, new green peas, etc. in step-8 to make sound and top-notch veggie rava pongal.
- Add 1 green chili (chopped) in step 4 to make it spicy.
Taste: Savory
Serving Ideas: Serve it hot with coconut chutney or sambar in breakfast. It is an idealize nourishment to pack in your kid’s lunch box.