Semolina / Ravai Ven Pongal ( ரவா பொங்கல்)

Semolina / Ravai Ven Pongal ( ரவா பொங்கல்)

Ingredients:

Semolina (ரவை )  -  1 cup

Moong Dhal / Split yellow bean ( பாசிப்பருப்பு )  -  1/4 cup

Black pepper (மிளகு )  -  1tsp

Cumin Seeds (சீரகம் )  -  1 tsp

Cashew nuts (முந்திரி பருப்பு ) - 6

Ginger (இஞ்சி )  - 1"

Curry Leaves ( கறிவேப்பிலை )  -  1 twig

Ghee ( நெய் )  -  3 tbsp

Steps:

Wash and boil the dhall in a pressure cooker for 3 whistles. Switch off the flame and let it to cool down.

In a heavy bottom pan, add 2 tablespoons of ghee. Roast cashew nuts, drain and keep aside.

In the same ghee, add semolina and roast for 3 minutes stirring continuously on medium flame. Remove and keep aside.

Add the remaining one tablespoon of ghee. When it is hot, add cumin and black pepper. As it pops, add ginger and curry leaves. Fry for a few seconds.

Add 3 cups of water and a teaspoon of salt. When it starts to boil, add the boiled dhal. 

After a minute, add the roasted semolina. Stir well , cover and cook on medium flame.

Stir and close again to cook for a minute.

If it doesn't stick to fingers, it is cooked.

Add the roasted cashew nuts. Serve hot with coconut chutney.

My Notes:

This rava pongal  can be an alternative to the normal venn pongal ( made with rice) as the latter can be heavy and cannot be cooked for dinner.
The other ingredients may be the same but this has a unique flavour of semolina.
The same recipe can be done with the broken wheat, which I had posted earlier.
Variations is all that is needed especially in cooking for our folks at home. ;))
Instead of cooking the dhal, it can be soaked for 30 min and added to boiling water, cook for 3 to 4 minutes and then add semolina ( ravai). But in this method, the dhal may not be softly cooked.