RAVA PONGAL/SEMOLINA PONGAL
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| RAVA PONGAL/SEMOLINA PONGAL |
Rava Pongal/Semolina Pongal is a twisted version of authentic Ven Pongal Recipe. Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins. The spices used also makes the dish healthy. This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.
Ven Pongal is commonly prepared with a combination of Raw Rice and Moongdhal, but this Rava Pongal is a twist given to the original version where Rice is substituted with White Rava/Semolina. I tasted this Rava Pongal in Annapoorna Gowrisankar once. When I get bored with Rice dishes, I alternate everyday tiffin with dishes prepared with Wheat/Maida/Semolina. Though Rava Pongal is less frequented dish at home, as everybody loves the authentic Ven Pongal, I personally love the texture Semolina adds to the Rava Pongal. It is much softer and lighter compared to Ven Pongal prepared with Raw Rice. All the more it is an easy recipe.
As I had prepared Akkaravadisal and Kalkandu Pongal for this Pongal, and recently a lot of rice dishes, made me feel that I would make Ven Pongal with Rava for a change. But to my irony, my husband thought it was Rava Upma and was saying that it tasted different and asked me why there is Pepper in Upma? To add fuel to the fire, he said was wondering why I served it along with Puli Kuzhambu. As it is a common scenario to serve Ven Pongal with Puli Kuzhambu at home, which my husband learned it from his colleagues ( A Bachelor's curry). The tanginess of the curry adds taste to the dish. But I personally like to have it with Coconut Chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai. To finish the story, all the way I was fuming up inside and gave him a skeptically worried look. And he just said - Oh, its Pongal then!!!
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Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2
Author - SM
Preparation Time = 15-20 Minutes
Cooking Time - 20 - 30 Minutes
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HOW TO MAKE RAVA PONGAL/SEMOLINA PONGAL
INGREDIENTS :
To cook the Dhal :
Yellow Moong Dhal / Pasi Paruppu - 1/4 CupWater - 3/4 Cup
For a detailed cooking tip on HOW TO COOK BEANS LENTIL & PULSES, Click here...
For Rava Pongal/Semolina Pongal :
Ghee - 2-3 Tbspns
Cashew Nuts - 10 Nos.
Peppercorns - 1 Tspn
Cumin Seeds / Jeera - 1 Tspn
Green Chillies - 2-3 Nos.
Ginger - a Small Piece
Curry Leaves - 1 Sprig
Water - 21/2 - 3Cups
Semolina/White Rava - 1/2 Cup
Salt - To Taste
METHOD :
- Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
- Keep it aside to cool down.
- Dry Roast the Moong Dhal until fragrant on a very low flame for about 3 minutes.
- Then wash it and leave it aside to drain in a colander.
- Pour 3/4 Cups of Water to the Dhal and Pressure cook for 3 Whistles on a high flame.
- Lower the flame and cook for other 2 Whistles.
- Switch off the flame and allow the pressure to release. Heat Ghee/Oil in a Pan, fry Cashewnuts on a low flame.
- Splutter Peppercorns, Cumin Seeds on a very low flame.(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
- Immediately add finely chopped Ginger, Green Chillies(slit into two) & Curry Leaves to the above and saute it briefly.
- Pour in 31/2 Cups of Water(I substituted 1 Cup of Water with Milk) and allow it to boil.
- Add Salt to taste.
- When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
- Slowly add Roasted Semolina(White Rava) in small batches.
- Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
- Mix well and close the pan.
- Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
- Add cooked Moong Dhal to the cooked Semolina and mix gently until all the ingredients are well incorporated.
- Add some ghee(optional) and stir it at regular intervals.
- Cook on a very low flame until Semolina (White Rava) turns soft.
- Can add 2-3 Tspns of extra Ghee to the Rava Pongal/Semolina Pongal at this stage, if preferred.
- Switch off the flame.
- Can serve Rava Pongal/Semolina Pongal hot with Sambar, Puli Kolambu, Khara Kolambu, Gothsu or any Chutney of your choice.
NOTES :
- Perfectly dry roasted semolina plays a major role in the texture of Rava Pongal.
- Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
- Can add few teaspoons of Ghee to Rava Pongal, at the final stage too.
- Adding Ghee to Rava Pongal/Semolina Pongal gives a nice flavour and gives a soft texture to the dish. Can substitute it with any Vegetable Oil too.
- Dry roasting the dhal enhances its aroma and gives an even texture while cooking.
- Can crush the Peppercorns & Cumin seeds slightly. This would increase the flavours in it.
- Splutter Cumin seeds on a very low flame,(care should be taken not to burn the Cumin seeds which will alter the taste of Rava Pongal).
- Temper all the ingredients on a very low flame.
- Can prepare the same recipe with Samba Gothumai Rava/Broken Wheat/any other millet variety.
- Adding extra Ghee to Rava Pongal/Semolina Pongal is purely optional.
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