Rava Pongal

About Rava Pongal

With rava (sooji or cream of wheat), many quick dishes can be made like Rava Uttapam, Rava Chilla. This sooji pongal is one of those recipes that can be made with rava. Though not quick to make as you need to cook moong dal first, but tastes very good when paired with coconut chutney or just plainly served. In the recipe, some grated veggies and green peas also can be added. Pongal is a very popular South Indian Breakfast Recipe. It is not only delicious but also healthy and easy to make. There are many variations of Pongal and this rava Pongal is one of them. Other popular variations that are traditionally made are: Usually I serve rava pongal with Coconut Chutney, Mango Pickle or curd. Though you can also have it with Sambar. It stays soft even after cooling down, so you can also pack it in the tiffin box. This is a no onion no garlic recipe, though you can add onions if you want.

How to make Rava Pongal

1. Pick 3 tablespoons of moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.
2. On a low heat stirring often roast the moong lentils till they become aromatic.
3. The moong lentils only need to be roasted till they become aromatic. No need to brown them.
4. Now take them in another bowl or you can use the same pan for rinsing. Rinse the roasted moong dal a couple of times in fresh water. Then add them to a 2 litre stovetop pressure cooker.
5. Add ¾ cup water and pressure cook the mung lentils for 6 to 7 whistles or 10 to 12 minutes on medium to high heat. For moong dal which cooks quickly, you can pressure cook for 2 to 3 whistles and add ½ to ⅔  cup water.
6. When the pressure settles down on its own in the cooker, then only open the lid of the cooker. Mash the dal and keep it aside.

Roasting Rava for Rava Pongal

7. When the moong dal is getting cooked, then you can roast the rava and prep the other ingredients. Heat a kadai or pan and add ½ cup rava to it. Ensure to use finer textured rava. You can also use Bombay rava.
8. On a low heat, stirring often roast the rava till it becomes fragrant and the grains look separate and crisp. Roasting the rava will take about 7 to 8 minutes on low to medium-low heat.
9. No need to brown the rava. Just roast till it becomes fragrant.
10. Then remove the rava on a plate and keep it aside in a plate or thali.

Making Rava Pongal

11. Heat the same pan and add 3 tablespoons of ghee. You can add less ghee if you want.
12. Add 1 teaspoon of cumin seeds (whole or slightly crushed) and saute on low heat till they splutter.
13. Then add 12 to 15 cashews.
14. Saute till the cashews turn a light golden.
15. Then add 1 sprig curry leaves and 1 teaspoon of finely chopped ginger.
16. Sprinkle 1 teaspoon of crushed black pepper. Stir and mix well.
17. Now pour 1.5 cups water.
18. On a medium to high heat begin to cook this water mixture.
19. Bring to a rolling boil.
20. Lower the heat and then add the roasted rava in batches.
21. As soon as you add the rava, stir well. Keep adding rava in batches and mixing so that lumps are not formed.
22. Then add the cooked moong dal.
23. Stir and mix well.
24. Season with salt as per taste.
25. Stir and mix again.
26. On low heat for a few minutes simmer till the rava is cooked well and the mixture thickens.
27. Serve rava pongal hot or warm with coconut chutney or mango pickle or some fresh curd (yogurt). Few more breakfast recipes for you!

Rava idliRava dosaAdai recipeIdli recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rava Pongal Post from the blog archives, first published in August 2016 has been republished and updated on December 2022.

title: “Rava Pongal " ShowToc: true date: “2024-09-14” author: “Julie Brewington”

About Rava Pongal

With rava (sooji or cream of wheat), many quick dishes can be made like Rava Uttapam, Rava Chilla. This sooji pongal is one of those recipes that can be made with rava. Though not quick to make as you need to cook moong dal first, but tastes very good when paired with coconut chutney or just plainly served. In the recipe, some grated veggies and green peas also can be added. Pongal is a very popular South Indian Breakfast Recipe. It is not only delicious but also healthy and easy to make. There are many variations of Pongal and this rava Pongal is one of them. Other popular variations that are traditionally made are: Usually I serve rava pongal with Coconut Chutney, Mango Pickle or curd. Though you can also have it with Sambar. It stays soft even after cooling down, so you can also pack it in the tiffin box. This is a no onion no garlic recipe, though you can add onions if you want.

How to make Rava Pongal

1. Pick 3 tablespoons of moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.
2. On a low heat stirring often roast the moong lentils till they become aromatic.
3. The moong lentils only need to be roasted till they become aromatic. No need to brown them.
4. Now take them in another bowl or you can use the same pan for rinsing. Rinse the roasted moong dal a couple of times in fresh water. Then add them to a 2 litre stovetop pressure cooker.
5. Add ¾ cup water and pressure cook the mung lentils for 6 to 7 whistles or 10 to 12 minutes on medium to high heat. For moong dal which cooks quickly, you can pressure cook for 2 to 3 whistles and add ½ to ⅔  cup water.
6. When the pressure settles down on its own in the cooker, then only open the lid of the cooker. Mash the dal and keep it aside.

Roasting Rava for Rava Pongal

7. When the moong dal is getting cooked, then you can roast the rava and prep the other ingredients. Heat a kadai or pan and add ½ cup rava to it. Ensure to use finer textured rava. You can also use Bombay rava.
8. On a low heat, stirring often roast the rava till it becomes fragrant and the grains look separate and crisp. Roasting the rava will take about 7 to 8 minutes on low to medium-low heat.
9. No need to brown the rava. Just roast till it becomes fragrant.
10. Then remove the rava on a plate and keep it aside in a plate or thali.

Making Rava Pongal

11. Heat the same pan and add 3 tablespoons of ghee. You can add less ghee if you want.
12. Add 1 teaspoon of cumin seeds (whole or slightly crushed) and saute on low heat till they splutter.
13. Then add 12 to 15 cashews.
14. Saute till the cashews turn a light golden.
15. Then add 1 sprig curry leaves and 1 teaspoon of finely chopped ginger.
16. Sprinkle 1 teaspoon of crushed black pepper. Stir and mix well.
17. Now pour 1.5 cups water.
18. On a medium to high heat begin to cook this water mixture.
19. Bring to a rolling boil.
20. Lower the heat and then add the roasted rava in batches.
21. As soon as you add the rava, stir well. Keep adding rava in batches and mixing so that lumps are not formed.
22. Then add the cooked moong dal.
23. Stir and mix well.
24. Season with salt as per taste.
25. Stir and mix again.
26. On low heat for a few minutes simmer till the rava is cooked well and the mixture thickens.
27. Serve rava pongal hot or warm with coconut chutney or mango pickle or some fresh curd (yogurt). Few more breakfast recipes for you!

Rava idliRava dosaAdai recipeIdli recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rava Pongal Post from the blog archives, first published in August 2016 has been republished and updated on December 2022.