Social Icons

Ads

Tuesday, January 15, 2013

Rava Pongal | Cream of wheat and lentil porridge

Wish you all a very happy Makar Sankranti | Lohri | Pongal!

Festival for me is all about having great time with family, cooking, eating & serving good food, not to forget to worship the God. We had a great weekend & hence was tired to cook elaborate meal on Monday morning. Since, it is the festival, I did not want to skip the tradition of making the pongal, both khara & sweet! I made this rava pongal instead of the regular rice pongal.

Pongal tastes divine with just a couple of ingredients that goes in. The magic of pongal lies in the ghee/clarified butter that is added!


Here goes the recipe for it.

Preparation Time: 5 mins
Cooking Time: 15 mins (except the lentil cooking time)
Serves: 2-3

Ingredients:
  • Moong dal/Split green gram lentils/Hesaru bele: 1/3 cup
  • Cream of wheat/Rava/Uppittu rave: 1 cup
  • Ghee/Clarified butter/Tuppa: 3 tbsp(divided use)
  • Pepper powder: 1/4 tsp
  • Pepper pods: 6-8 nos
  • Cumin seeds: 1/2 tsp
  • Cashew nuts: a fistful
  • Curry leaves: 4-5 nos, torn
  • Salt: As needed
  • Water: 3 cups
Method:

  • Heat the 1 tsp ghee in a pressure cooker. When ghee is hot, throw in the moong dal & saute the dal on medium heat until it slightly changes its color. Add in around a cup of water & pressure cook the dal for two whistles or 15 mins on medium heat. Allow it to cool.
  • Meantime, heat a tbsp of ghee in a wok. When hot, throw in the cream of wheat & roast on a medium heat for 5-7 mins. The cream of wheat should turn golden brown & the aroma of the roasted rava should fill your kitchen!
  • Boil 3 cups of water in a sauce pan.
  • When the lentils are cooled, mash them thoroughly. (Refer notes)
  • Heat 1 tbsp of ghee in a broad pan. When ghee is hot, add in the cumin seeds & the cashew nuts. When nuts turn golden brown, throw in the curry leaves, pepper pods & pepper powder.
  • When curry leaves wilt, add the hot water & salt.
  • Pour in the roasted rava & mix well. Ensure no lumps.
  • Add in the mashed dal & mix again. Cook it covered over low-medium heat for couple of minutes.
  • Turn off the heat. Add couple of teaspoons of ghee, mix well & serve!


Notes:

  1. My family prefers grainy dal over completely mashed. Hence, I keep them a little coarse (as seen in the picture).
  2. Coconut chutney & kootu is a great combination for pongal.

9 comments:

Priya said...

Such a wonderful twist to our usual pongal.Delicious.

Anu said...

Delicious pongal

Hamaree Rasoi said...

Love the frainly texture of this yummy looking pongal. Best wishes of Pongal dear..

RAKS KITCHEN said...

Perfectly done. I get a stiff texture always :)

Vanamala Hebbar said...

superb...delicious

Kannada Cuisine said...

Nice twist on the traditional pongal..My little boy would down it without a word!

Jeyashrisuresh said...

Beautifully done sushma. Love the texture

Chitra said...

Very well done. Perfect !

Nupur said...

So love the simplicity of this amazing South Indian staple.. so many diff ways to make it..

Link within

Related Posts Plugin for WordPress, Blogger...
 
Blogger Templates