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# Rava Pongal Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 367 kcal |
| Carbohydrates | 22 g |
| Protein | 21 g |
| Fat | 23 g |
| Saturated fat | 10 g |
| Cholesterol | 60 mg |
| Sodium | 1358 mg |
| Potassium | 141 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 276 IU |
| Vitamin C | 33 mg |
| Calcium | 33 mg |
| Iron | 2 mg |
## About
It is a simple and tasty breakfast meal recipe made with a combination of moong dal, semolina, and spices. **Rava Pongal**, also known as **Sooji Ka Pongal**, is an alternative to the traditional rice-based variant for those who cannot consume rice-based meals. The recipe steps and ingredients are very similar, with rice being replaced with semolina. However, the cooking is relatively straightforward, as it does not require cooking rice with moong dal.
The recipe is very simple to make, **Rava Pongal**, yet there are many different types of variations to it. The classic Sooji Pongal is made with rava and moong dal, but a masala variant is made with a combination of vegetables, garam masala, and additional spices. Additionally, a millet-based semolina pongal can be prepared to make it healthier. Further, adding mint and coriander paste can introduce a pulao-style pongal.
## Ingredients
### For pressure cooking:
* ½ cup moong dal
* ¼ tsp turmeric
* ½ tsp ghee
* 1½ cup water
### For tempering:
* ¼ cup ghee
* 2 tsp pepper
* 1 tsp cumin
* 1 inch ginger *(chopped)*
* 2 chilli *(slit)*
* 2 tbsp cashew
* pinch hing
* few curry leaves
* 1 cup rava *(coarse)*
* ¼ tsp turmeric
* 1½ tsp salt
* 3 cup water
## Instructions
1. Firstly, in a cooker take ½ cup moong dal, ¼ tsp turmeric, ½ tsp ghee and 1½ cup water.
2. Cover and pressure cook for 3 whistles.
3. Once the pressure is released, mash the dal into a smooth paste. Keep aside.
4. In a large kadai, heat ¼ cup ghee. Add 2 tsp of pepper, 1 tsp of cumin, and splutter.
5. Also add 1 inch ginger, 2 chilli, 2 tbsp cashew, pinch thing and few curry leaves. Roast till the cashew turn golden brown.
6. Add in 1 cup rava and roast for 3 minutes.
7. Now add the cooked moong dal, ¼ tsp of turmeric, and 1½ tsp of salt. Mix well.
8. Add 3 cups of water and mix well, making sure there are no lumps.
9. Cover and simmer on a low flame for 3-5 minutes or till rava is cooked well.
10. Finally, serve Rava Pongal with coconut chutney topped with ghee.
## Step-by-step
Firstly, in a cooker take ½ cup moong dal, ¼ tsp turmeric, ½ tsp ghee and 1½ cup water.
Cover and pressure cook for 3 whistles.
Once the pressure is released, mash the dal into a smooth paste. Keep aside.
In a large kadai, heat ¼ cup ghee. Add 2 tsp of pepper, 1 tsp of cumin, and splutter.
Also add 1 inch ginger, 2 chilli, 2 tbsp cashew, pinch hing and few curry leaves. Roast till the cashew turn golden brown.
Add in 1 cup rava and roast for 3 minutes.
Now add the cooked moong dal, ¼ tsp of turmeric, and 1½ tsp of salt. Mix well.
Add 3 cups of water and mix well, making sure there are no lumps.
Cover and simmer on a low flame for 3-5 minutes or till rava is cooked well.
Finally, serve **R\*\*\*\*ava Pongal** with [**coconut chutney**](/recipes/coconut-chutney-recipe-nariyal-chutney)topped with ghee.
## Video
## Notes
* Firstly, use homemade ghee for rich and fresh flavour.
* Also, mash the dal until it’s smooth to achieve a silky texture.
* Additionally, adding ghee makes pongal softer and moister.
* Finally, **Rava Pongal Recipe** taste great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/rava-pongal-recipe-semolina-pongal/](https://hebbarskitchen.com/rava-pongal-recipe-semolina-pongal/)
