Rava Pongal Recipe – South Indian Style
Recipe Summary
- Learn to make a delicious and wholesome Rava Pongal, a popular South Indian breakfast dish. This recipe combines roasted semolina and moong dal with a flavorful tempering of spices, cashews, and curry leaves, cooked to a perfect consistency.
All Ingredients - Main Ingredients
- Rava (Semolina) 1/2 cup
- Moong Dal (Split Yellow Lentils) 1/4 cup
- Turmeric Powder 1/8 tsp
- Water (for cooking dal) 1.5 cups
- Water (for Pongal) 1.5 cups
- Salt to taste
All Ingredients - For Tempering
- Oil 1 tbsp
- Ghee 1 tbsp
- Cashew Nuts 10
- Cumin Seeds 1 tsp
- Peppercorns 1 tsp
- Asafoetida 1/2 tsp
- Green Chillies 2
- Ginger (finely chopped) 1/2 inch
- Curry Leaves few
Tools You'll Need
- Pan
- Pressure cooker
- Bowl
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast Rava
Add 1/2 cup rava to a pan and dry roast it for on medium flame until it turns aromatic. Transfer the roasted rava to a bowl and keep it aside.
Step 2: Roast and Cook Moong Dal
In the same pan, add 1/4 cup moong dal and dry roast it for on low flame. Wash the roasted moong dal thoroughly and transfer it to a pressure cooker. Add 1/8 tsp turmeric powder and 1.5 cups of water. Close the lid and cook for 4-5 whistles until the dal is soft and well-cooked.
Step 3: Prepare Tempering
In a separate pan, heat 1 tbsp oil and 1 tbsp ghee. Add 10 cashew nuts and roast them for a few seconds until lightly golden. Then, add 1 tsp cumin seeds, 1 tsp peppercorns, 1/2 tsp asafoetida, 2 green chillies, 1/2 inch finely chopped ginger, and a few curry leaves. for a few seconds until fragrant.
Step 4: Combine and Cook Pongal
Add 1.5 cups of water and salt to taste to the mixture. Bring the water to a rolling boil. Once boiling, add the roasted rava and mix continuously to avoid lumps. Immediately add the cooked moong dal and give it a good mix. Cover the pan with a lid and cook for on low flame until the rava absorbs the water and the Pongal thickens.
Step 5: Serve Rava Pongal
Remove the lid, give the Pongal a final stir. Serve hot with chutney and sambar.
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