Wheat Rava Pongal

A different try using wheat rava benefiting the sugar patients, hope you enjoy it!!

Wheat Rava Pongal

Ingredients (serves for 3 to 4 members)

Wheat rava - 1 ¼ cup

Pasi paruppu (yellow moong dal) - ¾ th to 1 cup (as per taste)

Salt to taste

Water quantity measurement - 4 ½ cups to 5 cups

  

For the seasoning

Ghee - 3 tsp

Coarsely crushed Pepper and Jeera mixture -3 tsp

Red chilli - 1

Curry leaves few

Ginger - 1 inch piece (grated)

For decoration and improved taste

Ghee fried broken Cashew nuts - 2 tbsp

Preparation

Fry the moong dal slightly in a frying pan until aroma comes.

Method

In a bowl which is to be used for pressure cooking add the Wheat rava, washed yellow moong dal, water, salt and mix them well.

Now fry the ingredients given for seasoning in a frying pan and transfer them to the bowl containing Wheat rava mixture.

Pressure cook the mixture (it is good if cooked in slow fire for 15 minutes after the 1^st whistle sound)

Remove the bowl from the pressure cooker and check salt, if necessary add and mix well.

(If anybody wants to add some more water to make the dish even softer, use only hot water in this stage) Now decorate with fried cashew nuts and serve hot.

Side dishes suggested are:

1.       Sesame chutney.(Side dish as in photo)

2.       Sambar or Coconut chutney or both.

Tips

If it is not possible to serve hot, keep the Pongal in a hot pot until serving. Exposing the Pongal to room temperature will make it hard, will not taste good.

Sesame chutney side dish preparation method:

In a frying pan put 1 tsp of Gingely oil. On little heating put 2 tbsp of Whole Urad Dal and allow it to fry till golden brown. Add 1 tsp of asafoetida with it and add 2 to 3 Red chilies and stir fry for a while. Now add 3 to 4 tbsp of White sesame seeds (black sesame seeds washed) and allow it to fry. Allow the mixture to come to room temperature.

In a mixer jar add the above preparation, add few drops of turmeric paste, little bit of jaggery and salt. Now grind the mixture upto ¾ th stage without adding water, add water as required later and grind thoroughly up to the texture as you wish. Now the dish is ready to serve with Pongal varieties.