Rice Rava Pongal
Yesterday, I prepared Pongal using coarsely ground rice aka biyyam rava instead of semolina to prepare Rava Pongal. Tempering in ghee gives it a wonderful flavor and makes for a filling breakfast or evening tiffin.
Rice Rava Pongal Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian
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1 1/2 cups coarsely ground rice/biyyam rava
1/2 cup split yellow moong dal (pesara pappu)
1 tbsp ghee
1 tsp cumin seeds
10-12 fresh curry leaves
1/4 tsp whole black pepper, coarsely crushed
1 tsp grated ginger
salt to taste
4 ½ cups of water
10-12 cashewnuts lightly fried in ghee till golden brown
1 Wash the rice rava and dal and soak them together in water till you prepare the seasoning.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, grated ginger and black pepper corns and fry for a few seconds.
3 Add the drained rice rava and dal and combine with spices and fry for a mt.
4 Add water and salt and pressure cook till the rice rava and dal are cooked and mushy. You can also cook in any vessel other than a pressure cooker.
5 Garnish with fried cashew nuts and serve with tomato chutney or avakai.
By sailu • Jan 31st, 2010 • Category: All Recipes for Kids, Breakfast Recipes for Kids, Snacks for Kids, Tiffin Indian Recipes for Kids
