This different type of Pongal, may be common now, was introduced to me many years back by Ms.Pankajam,a great culinary expert.This dish tastes very good when taken hot and it can be prepared in no time with the common ingredients.Oil is the real taste maker and if oil is reduced,the Pongal becomes sticky and may form lumps.
Ingredients:
Method:
1.Pressure cook the dhal.See that the dhal does not get over cooked.
2.Use a thick bottomed vessel or a non stick kadai for making the Pongal.Heat the oil and add the pepper and cumin seeds.When the pepper splutters,add the ginger,curry leaves and asafoetida.
3.Then add 3 cups of water.When the water starts boiling,add the cooked dhal and stir well.
4.Then add salt and the sooji little by little.Keep on stirring to avoid lump.
5.Slowly the water gets absorbed and the sooji is cooked well.Heat the ghee,roast the cashew and add. The pongal is ready to be eaten with coconut chutney or idli sambhar.
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| Rava Pongal |
- Roasted Rava/ Sooji : 1 cup
- Moong dhal/Pasiparuppu : 1/3 cup
- Oil : 2 tbsp.
- Ghee : 2 tsp.
- Pepper : 1 tsp.
- Cumin seeds/ jeera : 1 tsp.
- Salt : to taste
- Finely chopped ginger : 1/2 tsp.
- Curry leaves and cashews as desired.
Method:
1.Pressure cook the dhal.See that the dhal does not get over cooked.
2.Use a thick bottomed vessel or a non stick kadai for making the Pongal.Heat the oil and add the pepper and cumin seeds.When the pepper splutters,add the ginger,curry leaves and asafoetida.
3.Then add 3 cups of water.When the water starts boiling,add the cooked dhal and stir well.
4.Then add salt and the sooji little by little.Keep on stirring to avoid lump.
5.Slowly the water gets absorbed and the sooji is cooked well.Heat the ghee,roast the cashew and add. The pongal is ready to be eaten with coconut chutney or idli sambhar.
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