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Rava Pongal

Rava Pongal

Ever crave that creamy, soul‑warming bowl of pongal but want to switch up the grains?
Meet Rava Pongal—your new go‑to for a silky, spiced breakfast or comforting dinner.

Why You’ll Love Rava Pongal

  • Quick & Easy: No soaking needed—semolina cooks fast, so you’re at the table in under 30 minutes.
  • Gentle on the Stomach: Moong dal and rava blend into a light, digestible porridge.
  • Flavorful Comfort: Toasted spices, curry leaves, ghee, and a hint of pepper create a savory hug in every spoonful.

Ingredients Breakdown

  • Moong Dal & Rava (Semolina): Protein from dal meets the pillowy texture of rava.
  • Peppercorns & Cumin Seeds: Pepper warms you from within; cumin aids digestion.
  • Cashews: Adds a buttery crunch and healthy fats.
  • Hing (Asafoetida) & Curry Leaves: Classic South Indian aromatics that balance heaviness.
  • Ginger & Green Chilies: A gentle kick and digestive boost.
  • Ghee & Oil: For richness and that restaurant‑style sheen.
🌿 Vegan Swap: Skip the ghee and double down on cold‑pressed coconut oil for a luscious vegan twist (and a hint of tropical aroma).

How It All Comes Together

First, you’ll dry‑roast moong dal until it gives off a toasty aroma—this brings out a nutty depth. Rinse, pressure‑cook with a pinch of turmeric, and set aside. Meanwhile, heat oil and a dollop of ghee in your kadai. Sizzle whole peppercorns, cumin seeds, and cashews until golden, then toss in hing, chopped green chilies, ginger, and curry leaves. A quick sprinkle of turmeric brightens everything.

Next, stir in the rava and toast until fragrant. Pour in your cooked dal, season with salt, and stream hot water while whisking to avoid lumps. Cover, let it simmer and thicken, then finish with a generous drip of ghee for that melt‑in‑your‑mouth finish.

💡 Pro Tip : For ultra‑silky pongal, use freshly cracked peppercorns—they release more essential oils than pre‑ground pepper.
https://www.youtube.com/watch?v=ZgMaXxoTjg4

What Goes Along

  • Tangy Coconut Chutney: Balances the creaminess.
  • Sambar: A spicy‑tangy broth that turns this into a full South Indian feast.

How to Serve

Ladle into warmed bowls, top with more roasted cashews and a drizzle of ghee (or coconut oil), and serve piping hot.

Packing for Lunch

Keep pongal slightly looser than you’d serve it at home—add a splash of water before reheating to restore its creamy texture.

Party & Bulk Prep

Scale up easily! Cook dal and rava in batches, then finish the tempering just before serving to keep that fresh “tadka” aroma.

Ready for that next‑level comfort? Whip up a pot of Rava Pongal and let every spoonful transport you to your favorite South Indian café.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 2
Calories: 250
Best Season: Suitable throughout the year
Dietary: High-Protein, Iron-Rich, Nut-Free, Vegetarian
Description

Rava Pongal is a comforting South Indian dish made with roasted semolina (rava) and moong dal, gently simmered with aromatic spices, curry leaves, and a drizzle of ghee. It’s a warm, creamy one-pot meal that comes together quickly, making it perfect for a hearty breakfast or a light dinner. The flavors are mild yet satisfying, with a subtle kick from green chilies and the richness of toasted cashews. Whether you're new to South Indian cooking or just looking for a quick, wholesome recipe, Rava Pongal is an easy dish to fall in love with.

Ingredients
  • 1/4 cup moong dal (dry roasted)
  • 1/2 cup rava (semolina)
  • 1 tbsp oil
  • 1 tsp peppercorns
  • 1 tsp cumin seeds
  • 15 cashew nuts
  • 1/2 tsp asafoetida
  • 2 green chilli (slit)
  • 1 ginger (finely chopped)
  • curry leaves (a few)
  • turmeric powder (a pinch)
  • 3 cups hot water
  • salt (as needed)
  • ghee (for finishing)
  • water (for pressure cooking dal)
Instructions
    Prep Work
  1. 1
    Rinse dal

    Wash the dry roasted moong dal under running water

  2. 2
    Slit green chiliesSlit each green chili lengthwise
  3. 3
    Chop gingerPeel and finely chop the ginger
  4. 4
    Separate leavesPluck a few curry leaves from the stem
  5. 5
    Measure spicesKeep pepper, cumin, turmeric, and asafoetida ready
  6. 6
    Portion gheeSet ghee aside for final drizzle
  7. 7
    Measure ravaMeasure out the rava and set aside
  8. 8
    Boil waterIngredients are taken in bowl to make a recipeHeat water and keep it hot for later use
    9. Method
  9. 9
    Dry roast dalroasted dal

    In a pan, dry roast the moong dal on low flame until you smell a mild aroma
  10. 10
    Cook dalSealed pressure cooker on the stoveWash the dal, then pressure cook it with water and a pinch of turmeric for 5 whistles
  11. 11
    Heat fatsIn a kadai, heat oil and ghee together until hot
  12. 12
    Temper spicesAdd peppercorns, cumin seeds, and cashews; roast until cashews turn golden
  13. 13
    Sauté aromaticsAromatics cooking around cashews in the kadaiAdd asafoetida, slit green chilies, chopped ginger, and curry leaves; sauté well
  14. 14
    Roast ravaAdd rava and roast on medium flame for a few minutes until fragrant
  15. 15
    Combine dal and ravacooking dal and ravaAdd cooked dal and mix until combined
  16. 16
    Add water and saltPour in hot water gradually while stirring. Add salt and mix well to avoid lumps
  17. 17
    Cook coveredCovered pan with steam escaping around its edgeCover and cook on medium flame for a few minutes until the pongal thickens
  18. 18
    Finish with gheeDrizzle ghee over the top, gently mix, and turn off heat
  19. 19
    ServeTwo bowls of Rava PongalServe hot with coconut chutney or sambar

Nutrition Facts

Servings 2

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 3.5g18%
Cholesterol 8mg3%
Sodium 390mg17%
Potassium 220mg7%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 1.5g
Protein 6g12%
Calcium 28 mg
Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Rava Pongal, Pongal, semolina Pongal, Pongal recipes

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Read it online: https://homecookingshow.in/recipe/rava-pongal/
Hema Subramanian
Hema Subramanian
Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian