“AN EASY WAY TO MAKE THE FAMOUS RAVA PONGAL OF SOUTH INDIA.”
•South Indian food lovers know the name of many famous dishes of South India, but have you ever heard the name of Rava Pongal made of semolina, if not, then let us tell you that this dish is also a famous South Indian dish. It is a part and mostly salty – salty pongal is enjoyed with sambar sabzi and coconut chutney. So let’s learn a dish today
INGREDIENTS OF RAVA PONGAL.
•Rava – 1/2 cup
•Moong dal – 1/4 cup
•Cumin – 1/2 tsp
•Black pepper – 1 tsp
•Ginger – 1 tsp grated
•Curry leaves – 5 to 6
•Cashew – 10 to 12
•Ghee – as required
•Salt – as per taste
•Water – as required
•Preparation Time: 5 Minutes
•Cooking time: 30 minutes
•Total Time: 35 Minutes
~Method:-
STEP 1: Wash the moong dal with water and boil it in a cooker.
To make Rava Pongal, first take a cooker and put the cooker on the gas on low flame. Now put moong dal and water washed with water in the cooker, close the cooker with the lid and let the cooker come for 2 to 3 whistles on low flame. After 2 whistles, turn off the gas and keep the lid of the cooker open, keep the cooker aside.
Put ghee in a step pan and fry the semolina.
Now take a pan and put some ghee in the pan and heat it on low flame. When the ghee becomes hot, then put the finely sifted semolina in the pan and fry the semolina while stirring continuously in the pan till it becomes light brown and the smell of semolina is roasted. (Note: Do not roast the semolina for a long time, it may burn due to the fineness of the semolina). Take out the roasted semolina from the ladle and put it in a plate.
STEP 2: Make pongal by mixing semolina and water.
Using the same pan again, reduce the flame to medium and add ghee and heat it. Put cumin and black pepper in hot ghee and fry till golden brown. After that add grated ginger and curry leaves and fry again till it turns brown. After all the spices are roasted, put some water and salt in the pan and let the water come to a boil. As soon as the water comes to a boil, reduce the flame, slowly add the roasted semolina to the pan and mix the semolina well in the water while stirring continuously and make sure that the mixture does not read lumps. Then add the boiled moong dal and mix all the ingredients well and cook the mixture on low flame and let it thicken, keep stirring the mixture in between so that the mixture does not burn from the bottom. When the water dries up and the mixture becomes thick, then turn off the flame and put chopped cashew nuts on it. Rava Pongal is ready.
~Nutrition Information:-
•Calories: 122kcal
•Carbohydrates: 9g
•Protein: 3g
•Fat: 8 grams
•Saturated Fat: 4g
•Cholesterol: 20 mg
•Sodium: 108mg
•Potassium: 114mg
•Fiber: 4G
•Sugar: 1 gram
•Vitamin A: 95IU
•Vitamin C: 53.2mg
•Calcium: 25mg
•Iron: 1mg
~Healthy benefits of eating:-
•Semolina is considered to be the best source of fiber, due to which consuming it keeps the stomach full for a long time and also does not feel hungry quickly and weight is also controlled.
•The folate element present in semolina helps in the formation of DNA of the unborn child and the iron element present in semolina itself helps in increasing the blood and prevents diseases like anemia.
•It is a bit difficult to maintain energy in today’s part – round era, but do you know that 360 kilocalories are found in 100 g of semolina, due to which energy remains in the body for a long time and there is no quick fatigue.
•Diabetic patients must consume it because semolina has the properties to control the rising sugar level in the blood.
~Serving Types:-
•Can be served with mango pickle and coconut chutney.
•Can be served with sambar sabzi and papad.
•Can be served with any dry vegetable.
~Change in taste:-
•Asafoetida and finely chopped chilies can be added in the tempering.
You can add little red chili powder.
•By adding more quantity of ghee, it makes Pongal feeding.
•You can add finely chopped carrots, capsicum and beans.
•You can add dry fruits of your choice or you can skip adding dry fruits.
