Savor the comforting flavors of South India with this Savory Semolina Pongal, a delightful twist on the classic ven pongal, where coarse rava (semolina) replaces rice to create a creamy, aromatic, and satisfying breakfast dish. Perfectly blended with moong dal, ginger, black pepper, and cashews, this pongal brings together wholesome protein and warmth—a fantastic alternative to traditional upma and ideal for busy mornings or festive brunches.
Savory Semolina Pongal Recipe | Rava Pongal for Breakfast
Print RecipeIngredients
- ¼ cup moong dal
- 1 cup water
- 1 tsp ghee / clarified butter
- ½ cup rava / semolina / suji, coarse
- 1¼ cup water
- ½ tsp salt
- 3 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 2 tsp pepper, crushed
- 1 inch ginger, chopped
- 1 chilli, slit
- 10 cashew / kaju, halves
- Pinch hing / asafoetida
- Few curry leaves
Instructions
Roast moong dal in a pressure cooker until aromatic, then add 1 cup water and 1 tsp ghee; pressure cook for 3 whistles on medium flame.
Transfer the cooked moong dal to a large kadai, add 1¼ cup water, ½ tsp salt, and bring to a boil.
Slowly add roasted rava while stirring continuously to prevent lumps, mash gently, and cook until all water is absorbed and rava is soft.
Cover and set aside while preparing tempering.
For tempering, heat 3 tbsp ghee, add cumin, crushed pepper, chopped ginger, and slit chilli; saute briefly, then add cashew halves and roast till golden.
Add a pinch of hing and curry leaves; allow to splutter.
Pour tempering over the rava-moong dal mixture and mix gently until silky smooth.
Serve hot with coconut chutney.
Notes
Tips:
Use only coarse or Bombay rava for the right texture., Always roast rava until aromatic to enhance flavor and avoid stickiness., If preparing ahead, adjust consistency before serving by adding hot water and stirring., For a vegan version, substitute ghee with any neutral oil.