July 08, 2015

Rava Khara Pongal (Semolina/Sooji Spicy Pongal)

A perfect, simple and delicious breakfast that melts in mouth. Usually we make Pongal with rice and this is made with Semolina. So the time needed to make this is very less and it really adds a variety to breakfast with  other simple menu for guests...


pre time: 05 mins
cooking time:15 mins
serves: 4

Ingredients for making Rava Khara Pongal:

Rava/Semolina/Sooji 2 cups (300 gms)
Moongh dal 3/4 cup (100gm)
Green chilli 1 and finely chopped ginger 1 tea spoon
Pepper 2 tea spoons
Cumin seeds 1 tea spoon
Salt to taste
Turmeric powder 1/4 tea spoon
Ghee (Clarified butter) 2 tb spoons
Cashews 7 to 10
Curry leaves

How to make Rava Khara Pongal?

Powder the peppercorns and cumin seeds coarsely and keep aside.
Heat a pan. Dry roast the semolina/Rava till it starts to change the colour and transfer it to a bowl. Add the moongh dal to the pan and stir till nice aroma comes. Now add three cups of water to it.
Let it boil till the dal becomes soft but not mushy. 

It must be boiled but not over boiled. 
Now add 4 cups of water, turmeric powder and salt to the boiling moongh dal.
Add the roasted semolina gently and stir well so that it mixes well in water.
Keep the flame to medium or low and keep stirring patiently.
In 4 to 5 minutes the stuff gets well boiled and thick.
Switch off the stove.
In a sautéing pan heat the ghee.

Add the coarse powder, green chillies, curry leaves and cashews and wait till the cashews become golden colour. Transfer it to the Pongal. Mix well and serve hot with chutney or sambhar or pickle.

When you add water for the rawa see to it that there is minimum water in the pan. If the moongh dal pan already has water, reduce the water to be added for the semolina to boil.