Rava Pongal recipe,video recipe,how to make Rava Pongal recipe

Rava Pongal


Author Vahchef Servings 0 persons
Published September 12, 2007 Cooking Time (mins)
Main Ingredient Other Preparation Time mins

Description
How to makeRava Pongal?How to cookRava Pongal?Learn the recipeRava Pongalby vahchef.For all recipes visit vahrehvah.com

Ingredients of Rava Pongal

Ingredient Name Quantity Unit
Rava  1 Cup
Moong Dal  1/2 Cup
Cashew Nuts  10 Numbers
Ghee  4 Tablespoons
Curry Leaves   To Taste
Chopped Ginger  1 Teaspoons
Blackpeppercorn  1 Teaspoons
Cumin Seeds  1 Teaspoons
Salt   To Taste


Directions
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.
About Recipe
How to make Rava Pongal
(1 ratings)
1 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Rava Pongal
Restaurant Style Rava Pongal
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : September 12, 2007
Ingredients used in Rava Pongal
→ Rava 1 Cup.
→ Moong Dal 1/2 Cup.
→ Cashew Nuts 10 Numbers.
→ Ghee 4 Tablespoons.
→ Curry Leaves To Taste.
→ Chopped Ginger 1 Teaspoons.
→ Blackpeppercorn 1 Teaspoons.
→ Cumin Seeds 1 Teaspoons.
→ Salt To Taste.
How to make the recipe:
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.

Recipe Tips by vahchef for Rava Pongal


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