Pongal is a festival which is celebrated in almost every state of India. It is a four-day festival and often referred to as the ‘harvest festival’ as it takes place after the harvest season. The name ‘Pongal’ means ‘to boil over’, indicative of boiling milk and jaggery together, which is done on this day. This ritual symbolizes the boiling over of the pot containing all our desires for prosperity, health and happiness.
Rava Pongal is one among many traditional dishes made during this festival. Unlike other pongals, Rava Pongal is made with semolina or rava instead of rice.
- 1 cup Fine Rava
- 1/4 cup Green Gram Dal
- 3/4 tsp Cumin Seeds coarsely powdered
- 3/4 tsp Black Peppercorns coarsely powdered
- 1 tsp Salt
- 2 sprigs Curry Leaves
- 3 to 4 cup Water
- 1 tsp Ginger grated
- 10 Cashew nuts broken into pieces
- 1 1/2 tbsp Ghee
- Heat 1 cup of water in a small pressure pan and add the dal.
- Pressure cook for 1 whistle in low flame.
- Heat little ghee and fry rava until golden.
- Pour 2 1/2 cups of boiling water to the fried rava along with salt.
- Cook under low flame.
- When the rava is cooked, add the dal with the cooked water.
- Add the pepper, cumin seeds and grated ginger.
- Mix gently till a pongal consistency is reached.
- Add fried cashewnuts, curry leaves and remove from fire.
- Serve hot with coconut chutney.