Pongal is a very easy dish that is normally had for breakfast in the southern part of India. As a kid I was not fond of this dish, but of late I have begun to appreciate Pongal for its simplicity and taste. I normally like it to be on the watery side, and hence I cook it with more water. Adjust according to preference. Also, a bit of ghee takes the Pongal to a whole new level. This used to be our breakfast every Sunday morning when we were kids. Pongal is normally made with rice, but I have used wheat rava (bigger variety) and it turned out to be a real hit. Off to the recipe.
Wheat Rava Pongal (Godhumai Rava Pongal)
South Indian breakfast.
Ingredients:
- wheat rava - 3/4 cup
- moong dal - 1/4 cup
- water - 3 cups
- salt - to taste
- asafoetida - a pinch
- To Season
- oil - 2 tsp
- pepper - 1 tsp
- cumin seeds - 1/2 tsp
- green chilly - 1 - 2
- cashews - few
- curry leaves - few
Instructions:
Take rava, dal, water, salt and asafoetida and cook until dal is done. I use a pressure cooker.
Heat oil and add the seasoning ingredients. Add the seasoning to the pongal and mix well. Serve with chutney.
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Pictorial
1. Take water, wheat rava, moong dal, salt and asafoetida in a vessel. Cook until the dal is done. I use a pressure cooker.
2. Heat oil and add the remaining seasoning ingredients.
3. Add the seasoning to the pongal.
4. Mix and serve with chutney of choice.
Healthy dish ready.
Enjoy!Linking to DIO – New “U”.
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