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.
2 years ago: Mushroom Rajma Curry
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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.




Healthy dish ready.

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