Rava Pongal

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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/