Monday, January 10, 2011
In tamilnadu in the month of margazhi , one of the must on the breakfast menu will be pongal. I try all kinds of pongal including the traditional one and one of the varieties is rava pongal. I am sure this dish will be sought after even by people who cannot stand the usual ven pongal (especially my daughter).
Rava/Semolina 1 cup
Green gram dhal 1/2 cup
Water 4 - 41/2 cups
Pepper 1 tsp
Cumin seeds 1tsp
Ginger finely cut 1/2 tsp
Curry leaves few
Ghee 3-4 tbsp
Cashew a few
Cook the dhal in 1 1/2 cup of water till 3/4th cooked.( I pressure cooked it for 2 whistles)Allow it to cool
Dry roast the Rava till it becomes very hot(Do not let it brown)
Roast the pepper and cumin seeds in a tsp of ghee and powder it coarsely
Take a wide mouthed pan and pour the remaining water into it. Heat it and when it begins to boil add the cooked dhal and cook further for 7- 10 minutes in medium flame.
Now add the roasted rava , mix thouroughly so that lumps do not form and cook in medium flame covered
Add the ginger, curry leaves and salt
Cook in medium flame till all the moisture is absorbed and now add 2 tbsp of melted ghee to it.
Serve Hot the rava pongal topped with 2 tsp of ghee( add more if you do not mind your growing waist size...LOL :-) ) and coconut chutney
You can always top it up with ghee roasted cashews:-)
Sending this pongal to Kurinji's pongal feast event