Rawa pongal is very popular breakfast or dinner dish from Tamilnadu.I made this dish using moog daal and rawa . Sambar, kothsu or any chutney goes well with this. With in 20 minutes we can make this pongal. Let us see how to make this yummy spicy pongal.
Preparation time approx. 20 to 25 minutes.
- 1 cup rawa. ( bombay rawa )
- 1/ 4 cup yellow split monng daal.
- 1 tsp crushed pepper. ( adjust according to your taste. I like spicy version)
- 1 tsp jeera.
- 1 green chilly.
- 1 tsp grated ginger
- 1/2 tsp turmetic powder
- salt to taste.
- 2 tbsp ghee or oil ( according to your taste)
- 2 cups of water.
- few curry leaves.
In a pan dry fry the rawa for 1 minute and keep aside. Take care it should not change coclour.
Pressure cook daal adding water. Mash the daal nicely.
In a pan add some ghee. When it is hot add pepper and jeera. Fryfor few seconds add curry leaves , chopped green chilli and grated ginger.Saute for few more seconds.
Now for 1 cup of rawa we have to add 2 cups of water. For this measure mashed daal. Add water. This water and daal together should be 2 cups. Add this to the seasoning.
Add salt and turmeric powder. Cover this . Let this boil.
Add this daal water to rawa. ( i always add water to rawa. if you are adding rawa to boiling water lumps may form).
Mix well . Cover this and cook on medium fire. When it is thick switch off the stove.
Mix well.Add some more ghee for better taste.
If you are using less ghee pongal will be hard and not shiny and tasty. I prefer to add more ghee for my pongal.
Serve hot with sambar or coconut chutney.