Rava Pongal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 cup - rava (semolina)
  • 1/2 cup - split green gram/moong dal
  • 1 tsp - whole black peppers
  • 1 tsp - cumin seeds -
  • 1 inch ginger, peeled and sliced thinly
  • 1/4 cup - cashews
  • Salt to taste
  • Curry leaves to garnish

How to Make Rava Pongal

  • Wash the green gram. Cook the lentils are until fully cooked - mushy is fine. You can either cook this on a stove top or in a pressure cooker.
  • In a pan, take about 1/2 tsp ghee and roast the semolina until aromatic and lightly reddish. Set aside.
  • In the same pan, bring 2.5 cups water to boil.
  • Add salt and then gradually add the semolina making sure to keep stirring to avoid forming lumps.
  • When the water has almost been absorbed, add the lentils and mix well.
  • If you think that it is too thick, add boiling water to it. Don't add cold water.
  • Meanwhile temper the rest of the ingredients in a ghee.
  • Add it to the semolina-lentil mixture and stir. You can at this point add some more ghee.
  • Serve hot garnished with curry leaves.
  • Recipe courtesy: http://chefinyou.com/