Rava Pongal – Sankranti Special Recipe

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Rava Pongal - Sankranti Special Recipe

Makara Sankranti is the harvest festival that is celebrated all over India under different names. It is typically a 4 day festival in my home state of Andhra Pradesh. One of the dishes that is made during this festival is Katte Pongali or Ven Pongal. This is a dish that uses moong dal (husked green gram) and rice spiced with cumin and pepper.

Today, I am making Rava Pongal, that is Pongal with Semolina instead of rice. The result is a much lighter dish but one which is just as tasty.

How to Make Rava Pongal

Rava Pongal - Sankranti Special Recipe

Aruna
Rava Pongal is Katte Pongali or Ven Pongal made with Rava or Semolina instead of rice.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Main
Cuisine Andhra Pradesh, Indian, Tamil Nadu
Servings 4
Ingredients
  
  • 1 Cup Rava
  • 2/3 Cup Moong Dal or Pesara Pappu
  • 1 tsp Cumin Seeds, Jeera, or Jeelakarra
  • 10 to 12 Peppercorns
  • 1 tsp Grated Ginger
  • 1 + 1 tbsp Ghee
  • 10 to 12 Cashew
  • 3 Cups Water
  • A Few Curry Leaves Optional
  • Salt to Taste
Instructions
 
The Preparations for Rava Pongal
  • Over a medium flame, dry roast the Rava till it just starts to change colour.
  • Spread in a plate to cool.
  • Split the cashews and set aside.
  • Crush the pepper corns a bit and set aside.
Cooking the Moong Dal
  • Wash the moong dal.
  • Pressure cook the dal in 2 cups of water for 3-4 whistles.
  • Mash the dal.
  • Set aside.
Method to Make Rava Pongal
  • In a kadai, heat 1 tbsp ghee.
  • Add the split cashews and fry till they start to change colour.
  • Add the cumin seeds and wait till they change colour.
  • Add the pepper, grated ginger and curry leaves.
  • Stir-fry for a few seconds.
  • Add the water and salt. The water should just taste salty; like tears as my mom used to say. 🙂
  • Wait till the water starts to boil.
  • Turn the heat to low.
  • Add the roasted rava slowly.
  • Mix well to ensure there are no lumps.
  • Let the rava cook in water for about 2-3 minutes.
  • Add the cooked moong dal.
  • Mix well.
  • Add more salt if required.
  • Let the Rava Pongal cook over low flame till it is solid.
  • Turn off the heat.
  • Add 1 tbsp ghee and mix well.
  • Serve hot with Coconut Chutney.
Notes
You could add a pinch of turmeric, if required.

 

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