Rava Pongal Recipe
Rava Pongal is a cherished South Indian breakfast option that hails from Andhra Pradesh, frequently found in vegetarian restaurants and bustling food stalls. While traditional Pongal is made with rice, this delightful variation replaces rice with semolina (rava) and yellow moong dal, offering a lighter yet wholesome alternative. Packed with nutrition and flavor, Rava Pongal is filling enough to keep you energized until lunchtime.
This recipe combines the earthy goodness of moong dal with the nutty aroma of roasted rava, spiced perfectly with peppercorns, green chilies, and curry leaves. It’s a warm and hearty dish that pairs wonderfully with coconut chutney or a steaming cup of adrak chai (ginger tea).
Cuisine
South Indian Recipes
Course
South Indian Breakfast
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Sooji (Semolina/ Rava) | 1 cup |
| Lukewarm Water | 3 cups |
| Ghee | 2 tablespoons |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/ Kadugu) | 1/8 teaspoon |
| Cumin Seeds (Jeera) | 1/8 teaspoon |
| Whole Black Peppercorns | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Green Chilies (Slit) | 3 to 4 |
| Ginger (Grated) | 1/2 teaspoon |
| Carrots (Finely Chopped) | 1/4 cup |
| Green Peas (Matar) | 1/4 cup |
| Curry Leaves | 3–4 leaves |
| Salt | To taste |
| Coriander Leaves (Chopped) | 3 sprigs |
| Cashew Nuts (Roasted and Chopped) | 2 tablespoons |
Preparation Time
10 minutes
Cooking Time
50 minutes
Instructions
-
Cook the Dal:
- Wash the yellow moong dal thoroughly and cook it in a pressure cooker with enough water until it becomes soft and mushy.
-
Dry Roast the Rava:
- In a dry pan, roast the rava (semolina) on low to medium heat until you get a nutty aroma. Ensure the color does not change by roasting slowly. Set aside.
-
Prepare the Tempering:
- Heat a kadai (wok) and add oil. Once warm, add mustard seeds, cumin seeds, and peppercorns. Allow them to splutter.
- Add curry leaves (optional), slit green chilies, grated ginger, finely chopped carrots, and green peas.
- Sauté until the peas and carrots are slightly tender.
-
Add Spices and Dal:
- Add turmeric powder and stir briefly.
- Toss in the roasted cashew nuts for a delightful crunch.
- Now, pour the cooked dal and lukewarm water into the kadai. Stir well to break any lumps.
-
Bring to a Boil:
- Cover the kadai with a lid and allow the mixture to boil.
- Once it starts boiling, remove the lid, lower the heat, and add salt. Stir well.
-
Incorporate the Rava:
- Slowly add the roasted rava while continuously stirring to prevent lumps from forming. This step is crucial to achieving a smooth texture.
- Stir on low heat until the mixture thickens and absorbs almost all the water.
-
Finish with Ghee:
- Turn off the heat and drizzle the remaining ghee over the Pongal. Cover the kadai and let it rest for a minute.
-
Serve:
- Fluff the Rava Pongal gently and garnish with chopped coriander leaves. Serve hot with coconut chutney and a refreshing cup of adrak chai (ginger tea).
Tips for Busy Mornings
- You can prep ahead by cooking the dal and roasting the rava in advance. Store these separately in the refrigerator. When needed, assemble the dish, which will take less than 15 minutes.
Allergen Information
- Contains Nuts: The recipe uses cashew nuts. For nut-free options, omit the cashews or replace them with roasted seeds like pumpkin seeds.
- Gluten: Rava (semolina) is made from wheat, which contains gluten. Substitute with gluten-free alternatives like rice semolina for a gluten-free version.
- Dairy: Ghee is used in this recipe. To make it vegan, replace ghee with additional oil or plant-based butter.
Dietary Preferences
- Vegetarian: This recipe adheres to a vegetarian diet.
- Vegan Option: Substitute ghee with oil or vegan butter. Ensure all ingredients, including spices, are free from animal derivatives.
- Gluten-Free Option: Replace semolina with rice semolina to suit gluten-free diets.
Conclusion
Rava Pongal is a wholesome, flavorful breakfast dish that embodies the essence of South Indian cuisine. It’s a versatile recipe that you can adapt to dietary preferences while maintaining its authentic taste. The combination of lentils and semolina makes it a balanced meal, rich in protein and carbohydrates. Whether you’re looking for a quick weekday breakfast or a comforting weekend brunch, Rava Pongal is sure to delight your taste buds and nourish your soul.
Pair it with coconut chutney or your favorite side dishes, and enjoy a taste of South India in every bite!
