Another week. Another Monday – I am posting a breakfast recipe – Pongal. Pongal is one of the most popular breakfast recipes in South India. Rice and Moong dal are cooked to perfection – neither too mushy nor too grainy and are tempered with cumin seeds, black peppercorns and asafoetida. A dash of ghee/clarified butter melted on hot Pongal with a side dish of coconut chutney or sambar would be so very heavenly. In our household, S loves loves loves Pongal. Sometimes I end up making it for dinner, for that’s how much he loves having it. Though usually it is made with rice and moong dal, I have been experimenting with my Pongal recipes and in the past I have made Pongal with oats and thinai/foxtail millet. As Thinai Pongal has been a good hit, I was tempted to try making Pongal with rava – I used Bansi rava for this recipe but any rava works fine. To have a spicy twist to the pongal I always add finely chopped ginger and one green chilly. The pongal turned out really well and though it’s not a match for the rice pongal, it was a welcome change 🙂
To make Rava Pongal
What I used –
- Bansi Rava, 3/4th cup
- Moong Dal, 1/4th cup
- Green Chilli, 1
- Finely Chopped Ginger, 1 tsp
- Curry Leaves, a few
- Oil, 1 tsp
- Cumin Seeds, 1 tsp
- Black Peppercorns, ½ tsp
- Asafoetida, 1/4th tsp
- Salt, as required
- Water, 3 – 4 cups
- Ghee/Clarified Butter, ½ tsp (optional)
How I made –
1. In a pressure cooker, heat oil. Add cumin seeds and peppercorns. As they splutter, add finely chopped ginger, curry leaves and green chilly (cut in half). Fry for 30 secs.
2. Add 4 cups of water and add the required salt along with asafoetida. Let the water come to a boil. Add the moong dal + rava mixture into the boiling water.
3. Reduce the flame to medium and cook the Rava Pongal for 3 whistles. Let the pressure drop before opening the cooker lid. Mix well.
4. Serve hot with a dollop of ghee on top and with coconut chutney or sambar on the side.
- I did not roast the rava before making the pongal as the pongal has to be a bit mushy.
- Ginger and green chilli are optional especially if serving to kids.
- I used 3 cups of water for my pongal and felt that the moong dal was a wee bit undercooked. Either add 3 cups of water and cook for one extra whistle or add 4 cups of water.
- Ghee on top is optional but enhances the taste.
- Serve hot and when the pongal is cooled down, it hardens.