Tuesday, August 4, 2015

Rawa Pongal

                                                         Rawa Pongal is a easy version of the normal Ven Pongal made with rice and dal.In Rawa Pongal instead of Rice we use rawa which cooks easy and faster and little light on the stomac.It goes well with a simple Coconut chutney otherwise you can serve it with Tiffin Sambar which is a great combination and tastes heavely.

You will Need(2-3 servings)

  • One cup Rawa or Sooji
  • 1/3 Cup Yellow Moong Dal
  • One tsp Black Peppercorns
  • One tsp Cumin Seeds
  • One tsp Chopped Ginger
  • Few Curry Leaves
  • 8-10 Cashewnuts(broken)
  • 4 Tbs Ghee
  • 3-31/2 cups Water
  • Salt to taste

How to

1.Pressure cook or cook the moong dal till mushy and keep aside.
2.Heat a pan and dry roast the rawa till it becomes hot.It need not change colour.Alternatively you can roast the rwas in a tsp of ghee also.
 3.Heat ghee and add broken cashewnuts,peppercorns and chopped or shredded ginger and fry till cashewnuts become slightly brown.
 4.Once the casews become brown add cumin seeds and curry leaves and fry for few seconds only.
 5.Add water or hot water and add salt and allow it to boil.
 6.When it starts boiling add the roasted rawa slowly without forming lumps keep stirring.
7.You can cover and cook for few minutes till the rawa gets cooked.
8.Once the rawa is cooked add the cooked yellow moong dal and mix well for a pongal consistency. 
 9.You can reserve some ghee to add at his point and a add or add a little extra ghee if you prefer.
Enjoy the Pongal hot for breakfast with some coconut chutney and sambar.!!!!

  • You may crush the pepper and cumin and add instead of adding it whole.
  • You can add a little extra ghee and few chopped green chillies for extra taste and spice when you are making for guests of large quantities.
  • I would like to add some raisins along with cashewnuts!!!!