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Rava Pongal: An Indian Festival Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Rava pongal

Rava pongal

Easy and Healthy Pongal

Pongal is a famous festival in India. Pongal is also the name of a dish that is specially made for this festival. Both sweet and spicy versions of this dish can be made, and both taste delicious. In the Kannada language, this dish is also called huggi.

Traditionally, pongal is made using rice—but there are many variations including those made with broken wheat pongal, rava pongal, millet pongal and so on.

Rava is a wheat product that is made by grinding husked wheat. This is used in making many dishes such as dosa, paddu, upma, poori and many more.

Rava pongal is one of the easy variations of rice pongal. It's easy but tastes so good. I suggest serving it with coconut chutney or pickle.

Cook Time

Prep timeCook timeReady inYields

4 min

20 min

24 min

3 servings

Ingredients

  • 1/2 cup moong dal (split green gram)
  • 3 cups water
  • 2 teaspoons ghee (clarifiied butter)
  • 1 cup bombay rava or any medium rava
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black pepper, coarsely ground
  • 2-inch piece ginger, chopped
  • 1-2 green chilies, chopped
  • 1 sprig curry leaves
  • 2 teaspoons cashews
  • salt, to taste

Instructions

  1. In a cooker over low flame, dry-fry the moong dal (split green gram) till dal turns aromatic. Take care not to burn. Switch off the flame.
  2. Rinse the dal well. Add water and ghee, close the lid of the cooker and take 3 whistles. Switch off the flame and let the pressure of the cooker settle on its own.
  3. in a pan, add rava and ghee. Dry-roast the rava till color changes slightly and turns aromatic. Transfer to a plate.
  4. When the pressure of the cooker subsides on its own, open the lid, slightly mash the dal and set aside.
  5. In a pan, heat the ghee and oil. Splutter the cumin seeds; then add coarsely crushed black pepper, chopped ginger, chopped green chilies and curry leaves. Saute for a few seconds.
  6. Add cashews and saute till they turn golden brown.
  7. Add cooked and mashed dal to this seasoning. Mix well.
  8. Add water and mix well. Add salt to taste, close the lid and let the water come to a rolling boil.
  9. When the water is boiling, turn the flame to medium-low and gradually add roasted rava. Stir quickly to avoid forming lumps. Mix well and break the lumps, if any. Close the lid and simmer for 3-4 minutes or till pongal thickens. Once done, switch off the flame.
  10. Healthy and tasty rava pongal is ready to serve. Serve hot with chutney or pickle and enjoy.

Step-by-Step Photos

In a cooker, dry-fry 1/2 cup moong dal (split green gram) till dal turns aromatic. Do not burn. Switch off the flame.

In a cooker, dry-fry 1/2 cup moong dal (split green gram) till dal turns aromatic. Do not burn. Switch off the flame.

Scroll to Continue

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Rinse the dal well. Add 1 cup of water and 1/2 teaspoon ghee, close the lid of the cooker and take 3 whistles. Switch off the flame and let the pressure of the cooker settle on its own.

Rinse the dal well. Add 1 cup of water and 1/2 teaspoon ghee, close the lid of the cooker and take 3 whistles. Switch off the flame and let the pressure of the cooker settle on its own.

In a pan, add 1 cup of rava and 1/2 teaspoon ghee. Dry-roast the rava till color changes slightly and turns aromatic. Transfer to a plate.

In a pan, add 1 cup of rava and 1/2 teaspoon ghee. Dry-roast the rava till color changes slightly and turns aromatic. Transfer to a plate.

When the pressure of the cooker subsides on its own, open the lid, slightly mash the dal and set aside.

When the pressure of the cooker subsides on its own, open the lid, slightly mash the dal and set aside.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Splutter 1 teaspoon cumin seeds. Add 1/2 teaspoon coarsely crushed black pepper, 2 inches long chopped ginger, 1-2 chopped green chilies and a sprig of curry leaves. Saute for a few seconds.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Splutter 1 teaspoon cumin seeds. Add 1/2 teaspoon coarsely crushed black pepper, 2 inches long chopped ginger, 1-2 chopped green chilies and a sprig of curry leaves. Saute for a few seconds.

Add 2 teaspoons cashews and saute till they turn golden brown.

Add 2 teaspoons cashews and saute till they turn golden brown.

Add cooked and mashed dal to this seasoning. Mix well.

Add cooked and mashed dal to this seasoning. Mix well.

Add 2 cups of water and mix well. Add salt to taste, close the lid and let the water comes to a rolling boil.

Add 2 cups of water and mix well. Add salt to taste, close the lid and let the water comes to a rolling boil.

When the water is boiling, turn the flame to medium low; add raosted rava gradually. Stir quickly to avoid forming lumps. Mix well to break the lumps, if any.

When the water is boiling, turn the flame to medium low; add raosted rava gradually. Stir quickly to avoid forming lumps. Mix well to break the lumps, if any.

Close the lid and simmer for 3-4 minutes or till pongal thickens. Once done, switch off the flame.

Close the lid and simmer for 3-4 minutes or till pongal thickens. Once done, switch off the flame.

Healthy and tasty rava pongal is ready to serve. Serve hot with chutney or pickle and enjoy.

Healthy and tasty rava pongal is ready to serve. Serve hot with chutney or pickle and enjoy.

Cooking Notes

  • Adjust the number of green chilies and the amount of black pepper as per the spice level desired.
  • You can roast rava in oil instead of ghee, though ghee will enhance the flavor.
  • The quantity of ghee can be increased to make the pongal more flavorful.
  • Gradually add rava and then quickly mix it with water to avoid lumps.

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