Rava Pongal Recipe – Sooji Pongal– How To Make Rava Pongal

• Semolina / Sooji / Rava – 3/4 cup ( Upma rava)
• Yellow moong dal – 1/4 cup (roast in 2 tsp ghee)
• Water – 1.5 cups ( for dal) + 2.5 cups ( for rava)
• Salt – As needed

To temper

• Ghee + cooking oil – 3 tbsp + 1 tbsp
• Pepper corns – 1 tsp
• Cumin seeds – 1 tsp
• Cashew nuts – 5 nos ( break into two)
• Ginger – 1 inch piece ( chopped finely)
• Curry leaves – Few
• Asafetida/ Hing – A pinch

1. In a pressure cooker base, heat 2 tsp of ghee and roast the moong dal till nice aroma comes out. Add 1.5 cups of water and pressure cook in very low flame for 2 whistles. Open the cooker once its done and mash the dal.
   
2. Heat a kadai and dry roast the rava in medium flame for 5 minutes. Take care, Rava should not burn. Transfer it to a plate.
   
3. In the same kadai, heat 2 tbsp ghee + 1 tbsp oil and add pepper corns.When the pepper corns starts to splutter, add finely chopped ginger, cashews and curry leaves. When the cashews start to turn golden, add cumin seeds and hing.
   
4. Mix well and add water 2.5 cups of  water immediately ( I used 1:3 ratio of rava & water). Add the required salt, cooked moong dal in the water.
5. When the water starts to roll boil, simmer the flame completely or switch off the flame if you are a beginner. Add the roasted rava slowly in one hand while mixing the water in other hand. This is most important to avoid lump formation.
   
6. After the rava is mixed well with water, it becomes thick. Cover & cook for 5 minutes in low flame. Open the lid and mix it once. Again cover cook for 2 minutes till rava becomes soft and well cooked.
    
7. Add 1tbsp of ghee at the end, mix well and switch off the stove. Initially, when the pongal is hot, it looks mushy. But it will become non-sticky and stay soft when it becomes warm. Serve with your favorite side dish like coconut chutney or gosthu.

Enjoy !