Rava Khara Pongal (Semolina/Sooji Spicy Pongal)
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About Rava Khara Pongal (Semolina/Sooji Spicy Pongal)
A perfect, simple and delicious breakfast that melts in mouth. Usually we make Pongal with rice and this is made with Semolina. So the time needed to make this is very less and it really adds a variety to breakfast with other simple menu for guests...
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Recipe Time & More
Ingredients
- 2 cup Semolina (300 gms, or rava, or sooji rava sooji)
- 3/4 cup Moongh Dal 3/4 Cup ( moongh dal)
- 1 spoon Green Chillies (or ginger and finely chopped ginger tea)
- 2 spoons Pepper (tea)
- 1 spoon Cumin Seeds (tea)
- 1-2 tsp Salt (or as per taste)
- 1/4 spoon Turmeric Powder (tea)
- Desi Ghee (clarified butter 2 tb spoons)
- 7 Cashews
- leaves Curry
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Instructions
- Powder the peppercorns and cumin seeds coarsely and keep aside._x000D_ Heat a pan. Dry roast the semolina/Rava till it starts to change the colour and transfer it to a bowl. Add the moongh dal to the pan and stir till nice aroma comes. Now add three cups of water to it._x000D_ Let it boil till the dal becomes soft but not mushy.
- It must be boiled but not over boiled. _x000D_ Now add 4 cups of water, turmeric powder and salt to the boiling moongh dal._x000D_ Add the roasted semolina gently and stir well so that it mixes well in water.
- Keep the flame to medium or low and keep stirring patiently._x000D_ In 4 to 5 minutes the stuff gets well boiled and thick._x000D_ Switch off the stove._x000D_ In a sauting pan heat the ghee.
- Add the coarse powder, green chillies, curry leaves and cashews and wait till the cashews become golden colour. Transfer it to the Pongal. Mix well and serve hot with chutney or sambhar or pickle.
Recipe Notes
When you add water for the rawa see to it that there is minimum water in the pan. If the moongh dal pan already has water, reduce the water to be added for the semolina to boil.
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Subhashni Venkatesh
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Absolutely fantastic! Thanks for the recipe.
Looks so yummy! Excited to make it.
Such a lovely dish! Thanks for sharing.