Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference.
Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.
Video recipe of Rava Pongal:
INGREDIENTS:
Rava - 1 cup
Moong dhal - 3 tsp
Cumin - 1 tsp
Black cumin - 1/2 tsp (optional)
Pepper - 1 tsp
Cashews - little
Curry leaves - little
Asafoetida - 1/2 tsp
Asafoetida - 1/2 tsp
Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp
METHOD:
Step wise method with pictures:
1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.
5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.
7. Add a tsp of salt and wait until it boils.
8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.
10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.
12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready
Ghee - 3 tsp
Salt - 1 tsp
METHOD:
- Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
- Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
- In a tawa, add ghee, cumin, black cumin and roast for few seconds.
- Add pepper and roast well.
- Add cashews, curry leaves, asafoetida and mix well.
- Add 2 and 1/2 cups of water, turmeric and allow to boil.
- Add a tsp of salt and wait until it boils.
- When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
- Close with a lid for a minute so that rava gets cooked well.
- Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
- Mix well and cook for few minutes in low flame.
- Add more ghee if preferred.
- Tasty and delicious Rava Pongal is ready.
Step wise method with pictures:
1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.
5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.
7. Add a tsp of salt and wait until it boils.
8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.
10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.
12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready
No comments:
Post a Comment