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Rawa Pongal
Main ingredients | Semolina (rawa), Split skinless green gram (dhuli moong dal), Ghee, Cumin seeds, Black peppercorns, Asafoetida, Curry leaves, Ginger, Cashewnuts |
Cuisine | South Indian |
Course | Snack |
Prep time | 10-15 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup semolina (rawa)
- ½ cup split skinless green gram (dhuli moong dal), washed and drained
- Salt to taste
- 1 tablespoon ghee
- Tempering
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 10-15 black peppercorns, coarsely crushed
- ¼ teaspoon asafoetida (hing)
- 8-10 curry leaves
- 1 inch ginger, finely chopped
- 8-10 cashewnuts, vertically halved
Method
- Heat a pressure cooker, add split skinless green gram, 1¼ cups water and salt and mix well. Cook under pressure till 2 whistles are released.
- Dry roast semolina in a non-stick pan for 2-3 minutes or till fragrant. Take the pan off the heat.
- Open the cooker once the pressure has reduced completely. Add 1 cup water and mix well.
- Add the roasted semolina and mix till well combined. Cook for 2-3 minutes. Add ¾ cup water and stir well. Cook for 2-3 minutes.
- Add salt, mix and cook on low heat for 6-8 minutes, while stirring every few minutes.
- Add ghee and mix. Switch the heat off.
- To make the tempering, heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add crushed black peppercorns, asafoetida, curry leaves and ginger and sauté for 30 seconds.
- Add cashewnuts and mix well. Cook for 30 seconds. Immediately add this to the semolina mixture and mix well.
- Transfer the rawa pongal into a serving bowl and serve hot.
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