This Pongal is best for those, who are tired of Ven Pongal and also for diabetics, who want to shun rice. The roasted rava, along with the flavours of ginger and black pepper, is a superb breakfast dish, when it turns out to be a soft, pongal, with the nutritious split moong dhal, added.
Ingredients
Rava - 1 cup
Split moong - 1/4 cup
Water - 3 1/2 cups
Ghee - 6 tbsps
Cashews - 10
Finely chopped ginger - 1 tsp
Coarsely powdered black pepper - 1 tbsp
Coarsely powdered Jeera - 1 tbsp
Curry leaves
Salt to taste
Recipe Cuisine: South Indian; Category: Breakfast
Prep time: 10mts; Cooking time: 15mts
Serves 4
Pressure cook moong dhal till done.
In 2 tsps ghee, roast the cashews.
Rava - 1 cup
Split moong - 1/4 cup
Water - 3 1/2 cups
Ghee - 6 tbsps
Cashews - 10
Finely chopped ginger - 1 tsp
Coarsely powdered black pepper - 1 tbsp
Coarsely powdered Jeera - 1 tbsp
Curry leaves
Salt to taste
Recipe Cuisine: South Indian; Category: Breakfast
Prep time: 10mts; Cooking time: 15mts
Serves 4
Pressure cook moong dhal till done.
Roast the rava to a golden colour in 2 tsps ghee and keep aside.
In 2 tsps ghee, roast the cashews.
Coarsely powdered black pepper, jeera, finely chopped ginger and curry leaves added to the roasted cashews
Keep the measured water in pan, and add 2 tsps ghee, and .......................
when the water starts boiling, add the cooked mung dhal
Then add the rava, keep on low flames, keep on stirring, otherwise, rava will form small lumps. Add salt at this point. Add the seasoned curry leaves, ginger, jeera and pepper too.
Add the cooked mung dhal too
Drizzle some more ghee, now Pongal will leave the sides of the vessel.
Hot Rava Pongal is ready!
Serve with simple coconut chutney or tiffin sambar
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