Known as samba rava or godhumai rava in Tamil, Sama Rava Pongal mainly consists of rava made from wheat. This is the same dish what we know as dalia/ lapsi in Hindi.
Samba rava is widely used to make a variety of dishes across the country as it is made from one of the highest qualities of wheat. Samba rava is also considered as a whole grain in itself. The nutrients are retained since the making process does not include polishing of the grains.
Dishes made with this rava are rich in fiber, magnesium and phosphorous and low in fat and calories. These factors make it easy to digest and it is also believed to control sugar. One can choose to cook a rava Pongal, idly, payasam, pulao and even porridge from it.
Samba Rava Pongal is easy to make and is very healthy as well. While cashew nuts and tomatoes are the usual ingredients, the addition of beans and carrots accentuate the overall flavor and nutritional value of this dish.
Nicely roasted peanuts and cashews make the Pongal crunchy and also improve the protein and vitamin content of your meal. Garnish it with some coriander, green, and sliced tomatoes to tickle your taste buds. Steaming hot Pongal has a tempting aroma which will surely attract your kids towards it.
While Samba Rava Pongal is more prominently known and consumed in the southern part of the country like Tamil Nadu, other parts of India are also slowly discovering its benefits and adapting it into their diet. This recipe is less time consuming, great in taste and most importantly very healthy.
Often eaten as a healthy breakfast, this can also prove to be a great dish for your kid’s school break time or to satiate your evening hunger. It can be served as a snack with tea, coffee or lime juice.
Coconut chutney or tomato chutney goes well with the Pongal. If you are ready to experiment a little, you can also add a little bit of sugar in it.
Samba Rava Pongal
- 1 cup Samba Wheat Rava
- 1/2 cup Green Gram Dal
- 10 nos Cashewnuts broken
- a big gooseberry size Tamarind
- 5 cups Water
- 2 nos Tomatoes finely chopped
- 6 nos Red Chillies
- 1/4 tsp Fenugreek
- 1 tbsp Desiccated Coconut
- as per taste Salt
- a pinch Turmeric Powder
- 2 tbsp Ghee
- 2 pinches Asafoetida
- 2 sprigs Curry Leaves
- Dry roast green gram dal.
- Roast rava with little ghee, until raw flavour is gone.
- Roast desiccated coconut until golden brown and powder.
- Mix dal and rava.
- Pour 4 cups of water in a pressure cooker.
- Allow to boil and then add rava, dal and mix it gently and pressure cook for 2 whistles.
- Soak and squeeze tamarind using 1 cup of water.
- Heat ghee in a pan.
- Add cashew, broken red chillies, fenugreek, curry leaves and asafoetida.
- Mix chopped tomato, fry well and pour tamarind extract, salt, turmeric powder.
- Allow to boil for few minutes.
- Pour this to cooked pongal in pressure cooker.
- Cook for 5 more minutes in medium flame.
- Just before removing, add desiccated coconut powder and stir gently.
- Serve hot.