Wednesday, July 22, 2015

Posted by Mala at 2:00:00 AM No comments
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.

                                                                  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


Post a Comment

Note: Only a member of this blog may post a comment.