Pongal 2020 recipes : Rava Pongal: savoury dish made with rava or sooji and is a good breakfast option.
A harvest festival celebrated in southern India, especially among the Tamil community, Pongal is observed at the start of the month Tai, according to the Tamil solar calendar. Much like Makar Sankranti, Pongal too is dedicated to the Hindu sun god, Surya.
This year, Pongal falls between January 15 and January 18, according to the Gregorian calendar.
Traditionally, the festival is named after Pongal, the traditional dish prepared from the new harvest of rice boiled in milk with jaggery.
The festival is marked by preparing the pongal sweet dish. It is first offered to the gods and then shared among family members. In some communities, it is also offered to a cow.
Rava Pongal: Another savoury dish, it is made with rava or sooji and is a good breakfast option.
Ingredients
• 1 cup rava/sooju
• 1/2 cup split moong dal
• 1/4 teaspoon turmeric powder
• 1 tablespoon crushed pepper
• 1 tablespoon chopped ginger
• 3 chopped green chillies
• 8-10 curry leaves
• 3 garlic cloves chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafoetida powder
• Salt
• 4 cups water
• 1/2 cup milk
• 2 teaspoon ghee
• 2 teaspoon sunflower oil
Method
• Dry roast rava and keep aside. Then dry roast dal and transfer the roasted dal in a bowl and soak in a cup of water.
• Boil water in a pressure cooker before adding the moong dal and add it to the boiling water.
• Mix in turmeric powder and salt. Allow it to boil for 5 minutes.
• Add roasted rava into the liquid mixture and keep on stirring so that the rava does not form lumps.
• Cover the pressure cooker and leave it for two whistles.
• Once the steam is released, stir well.
• Place back on heat and add the milk, allowing it to boil on low heat.
• In a separate pan, add oil and heat it. Add cumin seeds, crushed pepper, cashew nuts, ginger, green chili, curry leaves, asafoetida power and mix well.
• Pour the mixture on the pongal mix and cook for low heat for 2 minutes. Add ghee to it.
• Serve.
