Rava Pongal
A semolina-and-moong-dal version of pongal — quicker than the rice variant, with the same peppery, ghee-cumin tempering.
For 2 servings
3 steps. 18 minutes total.
- 1
Step 1
- a.Rinse the yellow moong dal under cold water
- b.Place dal in a pressure cooker with 1 cup of water
- c.Cook until the dal is completely soft and mashable
- 2
Step 2
- a.Heat ghee in a heavy-bottomed pan over medium heat
- b.Add cumin seeds and peppercorns until they begin to crackle
- c.Stir in the ginger, cashews, curry leaves, and asafoetida
- d.Fry until the cashews turn a light golden brown
- 3
Step 3
- a.Add the roasted semolina and cooked dal to the tempering
- b.Pour in the remaining 1.5 cups of water and add salt
- c.Cover and cook on low heat for 5 minutes
- d.Stir occasionally until the pongal reaches a thick, porridge-like consistency
TIPUse pre-roasted semolina to ensure a non-sticky texture and save time.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Always roast the semolina on low heat until it smells nutty to prevent the pongal from becoming slimy.
- 2Mash the cooked moong dal slightly before adding it to the pan for a creamier, more cohesive texture.
- 3If the pongal thickens too much upon cooling, stir in a little boiling water to adjust the consistency.
Adapt it for your goals.
Vegan
Substitute ghee with coconut oil for a dairy-free, aromatic alternative.
diabetic friendlyDiabetic friendly
Replace semolina with broken wheat (dalia) or oats for a lower glycemic index.
spicierSpicier
Increase the amount of crushed black peppercorns and add two slit green chilies to the tempering.
Why this is on our healthy list.
High Plant-Based Protein
Moong dal provides essential amino acids for muscle repair.
Digestive Aid
Ginger and cumin stimulate digestive enzymes and reduce bloating.
Sustained Energy Release
The combination of complex carbs and healthy fats provides steady energy.
Frequently asked questions
Yes, it is a balanced meal providing plant-based protein from moong dal and energy from semolina, while spices like ginger aid digestion.