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Rava Pongal by DK on Jan 9, 2009

Rava Pongal
I had never heard of Rava Pongal until after marriage. My mother does not make this for the traditional pongal and neither does my mil. Rightfully so, I was totally curious about this Pongal and when I inquired about this to my mom, she told me that nowadays many variations of Pongal are coming up and that many households make this Rava pongal on one of the days ( its typically 3 days celebration for "Pongal" festival). She gave me this recipe and after I made it, I was totally sold out on the taste of this dish. Its yummy and very hearty. If you like pongal and if you like semolina Upma, you are sure to like this one too. The Ghee used for tempering is crucial since it imparts the festive touch to this dish. Pongal or not, I will sure be making this dish quite often :)
  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • 1 cup Rava (semolina)
  • 1/2 cup split green gram/moong dal
  • 1 tsp whole black peppers
  • 1 tsp cumin seeds
  • 1" ginger, peeled and sliced thinly
  • cashews - about 1/4 cup
  • salt to taste
  • curry leaves to garnish
Method
1. Wash the green gram well.
2. Cook the lentil until fully cooked - mushy is fine. You can either cook this on a stove top or in a pressure cooker.
3. In a pan, take about 1/2 tsp Ghee and roast the semolina until aromatic and lightly reddish.Set aside.
4. In the same pan, bring 2-1/2 cups water to boil. Add salt and then gradually add the semolina making sure to keep stirring to avoid forming lumps.
5. When the water has almost been absorbed, add the lentils and mix well.
6. If you think that it is too thick, add boiling water to it. Dont add cold water. Meanwhile temper the rest of the ingredients in a ghee.
7. Add it to the semolina-lentil mixture and stir. You can at this point add some more ghee. Serve hot garnished with curry leaves.

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13 Comments

By padmini on Nov 16, 2011

Just as regular pongal moong dalcan be used and tastes just as tasty.

By Bhairavi on Jan 6, 2011

how about sweet rawa pongal ?!?!

By Anonymous on Jan 15, 2009

Hey,

In north India this is called Dalia. I make it with cracked wheat and moong dal. My mom learned it from our friend from UP.

By Kalai on Jan 15, 2009

I've heard of this, but have to try making it. Ungalluku en iniya pongal nalvaazhthukkal! :)

By Vanamala on Jan 12, 2009

i too make this oftenly....nice recipe

By Pavani on Jan 10, 2009

Rava pongal with sooji is new to me. I make broken wheat (dalia) khichdi but not with sooji.. Will try this one next. Thanks for the recipe.

By Madhuram on Jan 10, 2009

Actually this pongal has been there for quite sometime now. I've seen it in an old tamil cook book which I have. But I have not made it so far, because we generally avoid using rava.

My mil also makes rava upma, in pongal style but without the moong daal. Instead of regular upma seasonings like onion, green chillies and daals, she adds cumin seeds, black pepper powder, hing and ghee. You won't believe how comforting that upma is.

By Gita's Kitchen on Jan 10, 2009

My MIL used to make this one. I love this one than the regular pongal, so yummy! In fact I am thinking of making rava pongal for Pongal celebrations...

By Gita's Kitchen on Jan 10, 2009

My MIL used to make this one. I love this one than the regular pongal, so yummy! In fact I am thinking of making rava pongal for Pongal celebrations...

By Sunshinemom on Jan 10, 2009

Haven't tried this but I am sure this will taste great!

By veggie belly on Jan 9, 2009

You hit it out of the park with this one! Very unique indeed! Its always nice to try variations of traditional recipes. Rava is such a great idea, im sure it cooks up quicker too.

By Pavithra Kodical on Jan 9, 2009

Interesting recipe..Never tried pongal using rava..Looks yummy...

By Uma on Jan 9, 2009

Wow, looks so festive here! pongal looks so heavenly and mouth-watering.