South Indian Rava Pongal Recipe | Sooji Pongal

Rava Pongal (Sooji Pongal), A slight change to conventional Ven Pongal with the use of Sooji in place of rice. Quick, easy to make and delicious Pongal!

South Indian Rava Pongal Recipe | Sooji Pongal
Author: Srikanth Rajkumar
Preparation Time: 15 min
Cooking time: 30 min
Servings: 4 Persons
Calories per serving: 253 calories

Rava Pongal (Sooji Pongal), A slight change to conventional Ven Pongal with the use of Sooji in place of rice. Quick, easy to make and delicious Pongal!

Ingredients:

• 1 Cup Semolina (Sooji / Rava) 1 Cup - 250ml
• ½ Cup Moong Dal
• ¼ tsp Turmeric Powder
• 4 Cups Water
• 1 inch Ginger
• 1 tsp Salt adjust to your taste

For Stuffing:

• 2 tbsp Ghee (Clarified butter)
• 1 tbsp Peppercorns
• 1 tsp Cumin Seeds
• 2 nos Green Chili
• 1 pinch Asafoetida (Asafetida / Hing)
• 10-15 nos Cashews
• 1 sprig Curry leaves
  
  

Instructions:

1. In the pan, add some ghee. Once the ghee is hot add the rava (sooji) and fry it till you get nice aroma. Take it out and keep it aside
2. Dry fry the moong dal in a heavy bottomed pan till you get nice aroma. We can also cook the moongdal directly without roasting. Roasting the dal makes it easier to cook and also gives nice flavor to the pongal.
3. Add 1:3 cups of water(for 1/2 cup dal, add one and half cup of water) in the pressure cooker and cook the dal.  For proper cooking, you may need to cook this in medium flame and allow three whistles.
4. Open the pressure cooker once the pressure is released. Mash the dal with a ladle.
5. Take the mashed dal in a pan. Add 2 cups of water (1 cup of rava = 2 cups of water) in the cooked dal and bring the water to boil. Also add the salt.
6. Once the water starts to boil, add the rava slowly in the water, while you continue to stir the water to avoid the lumps. Keep the flame in simmer and stir it till water is absorbed
7. When the water is absorbed fully, add ghee and give a good mix.
8. Add 2 tables spoon of ghee and add the black pepper. Allow the pepper to fry and sputter. Allow the pepper to completely fry in the ghee.
9. Now add cumin seeds, slit green chili, asafoetida, curry leaves and cashew. The pepper has to float on the top of the ghee from bottom once its cooked.
10. Add this tempering to the cooked rava.
11. Finally grate ginger and add it to rava pongal.
12. The yummy rava pongal is ready to serve with coconut chutney or Peanut Chutney or Brinjal Gotsu.

South Indian Rava Pongal Recipe | Sooji Pongal 5 of 5