Rava pongal is very simple and easy South Indian breakfast just similar to Ven Pongal. The only difference is we are using rava instead of rice.
INGREDIENTS:
Rava - 1 cup
Moongdhal - 1/4 cup
Grated ginger - 1 tsp
Pepper - 1 tsp
Cumin seeds - 1 1/2 tsp
Cashew nuts - 5 to 6
Curry leaves - 1 string
Ghee - 1/4 cup or as needed
Salt - as needed
HOW TO MAKE:
Pressure cook moongdhal with a cup of water and keep aside. Dry roast rava until the nice aroma comes and do not burnt or turn into brown in color. I used readymade roasted rava which is available in the store hence I didn't roast it again. Heat a tsp of ghee in a kadai add cumin seeds and pepper. Fry well and add cashew nuts. Fry all and until the cashew turn into brown in color. Add grated ginger and curry leaves. Saute for a minute.
Add 2 cups of water and mix well. Add needed salt. When the water gets boiling add roasted rava little by little and keep stirring continuously to avoid lumps. After rava gets cooked add cooked moongdhal and mix well.
Cook till all the water gets evaporates. Add the balance ghee and mix well. Hot rava pongal is ready to serve. Serve with coconut chutney or sambar.
TIPS:
Use vegetables to make vegetable rava pongal.
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