Rava (Sooji) Pongal

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Rice Dishes

South Indian

Spicy Index: 
Aroma Index: 
Cooking Time: 
45 minutes


  • Mung dhal - 2cups
  • Rava - 2cups
  • Cumin Seeds - 2tsp
  • Cashews-25g
  • Ghee- 3tsp
  • pepper-2tsp
  • ginger-1piece
  • green chillies-2
  • hing a pinch
  • water- 4cups


Preparation method

  • Pressure cook mung dhal ,turmeric powder and 2cups of water upto 3 whistles
  • Fry Rawa in a pan  . til its brown(but don't let it burn )
  • Transfer the cooked dhal in a pan and 4 cups of water , add salt and allow it to boil.
  • Once it boils, then add the fried Rava , and mix it well... so tat no lumps are formed , then simmer it(have an eye on it, whiel mixing so that no lumps are formed)
  • Then take a small skillet, add ghee, then add cumin , pepper, cashew and stir it . once the cashew turns brown and pepper splutters,add ginger, green chillies,curry leaves and hing. saute it for 2 min 
  • And add it to the pongal
  • And mix it well and serve hot with cocunut chutney
Allergy Advice
Contains the following allergic products: 
▪ Nuts, such as, almonds, hazelnuts, walnuts, Brazil nuts, cashew nuts, pecans, pistachio nuts, macadamia nuts and Queensland nuts

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