This Rava Pongal is a wholesome South Indian breakfast made with semolina(Bombay Rava)and moong dal. This light and comforting dish pairs perfectly with coconut chutney for a delicious start to your day.
I love making simple South Indian breakfast recipes on weekends, and dishes like this Rava Pongal, Green Moong Dal Lentil Waffles, Instant Oats Idli, Dosa, Onion Uthapam, Rava Upma, and Kesari Bath are always favorites.
This Rava Pongal is a twist on my authentic Ven Pongal recipe, where rava (also known as semolina or sooji) is swapped in place of rice, giving the dish a slightly different texture but equally delightful flavor.
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What is Pongal?
Pongal is a 4-day harvest festival celebrated in Tamil Nadu, falling on January 14th. It is dedicated to the Sun God and coincides with Makar Sankranti, which is celebrated across India. Traditionally, Ven Pongal (a savory rice and lentil dish) and Sakkarai Pongal (a sweet rice, lentil, and jaggery dish) are prepared as offerings to the gods during this time.
Why You'll Love This Recipe
- Simple and easy to make.
- Budget-friendly with pantry ingredients.
- Versatile—enjoy it for breakfast, lunch, or dinner, or pack it for a lunchbox.
- Perfect for the festival of Pongal, celebrated around January 14th.
- Vegetarian and easily made vegan by swapping ghee for vegan butter.
Ingredients
See the recipe card below for detailed ingredients and measurements.
- Bombay Rava (Coarse Semolina): Avoid fine or medium rava, as it can make the pongal mushy. You can use semolina to make Turkish Semolina Halva and Kesari too.
- Yellow Moong Dal: Split and skinned moong lentils. Also great for making Moong Dal Tarka.
- Curry Leaves: Fresh is best for tempering.
- Ghee: Adds a lovely, rich, authentic flavor.
- Asafoetida: I recommend the LG brand powder. If using a block, soak a small piece in water before using.
- Cashew Nuts (Optional): Add crunch. Feel free to swap with peanuts or almonds.
Substitutions
- Green Chili: Fresh jalapenos or any variety you have on hand.
- Vegan: Swap ghee with vegan butter or oil.
- No Cashews: Use peanuts or almonds for a nutty crunch.
How to Make Rava Pongal?
- Dry roast the moong dal: Roast moong dal in a pan until aromatic (don’t brown it) and set aside. Wash the dal and pressure cook with 1 cup of water for 10 minutes or until soft.
- Dry roast the rava (semolina): Lightly roast the semolina (rava) in the same pan until fragrant. Be careful not to brown it, then set it aside.
- Heat ghee: In a pan, hghee together. Fry cashews on low heat until golden.
- Add spices: To the same pan, add cumin seeds (jeera), whole black pepper, asafoetida, ginger, curry leaves, and green chili. Let the cumin crackle.( Reserve some for adding later on over the top if you like)
- Pour hot water: Add hot water from the kettle to the pan with the tempered spices. ( alternatively bring water to boil)
- Cook roasted rava: Gradually add the roasted rava into the water, stirring continuously to prevent lumps.
- Combine moong dal: Add the cooked moong dal to the semolina mixture and simmer for 2 minutes until well combined.
- Serve: Turn off the heat and serve your Rava Pongal with coconut chutney. Optionally, temper again with a bit more ghee for added flavor.
Sandhya's Pro Tips
- Dry roast in advance: Roast semolina and moong dal ahead for quicker prep. They are handy for making kesari bath or moong dal tarka too.
- Fresh ingredients: Use fresh curry leaves and ginger for the best flavors.
- Serve hot: Reheat leftovers with a splash of water to bring back the creamy texture.
- Ghee makes it better: A generous amount of ghee adds richness, just like in Ven Pongal and Sweet Pongal. Don't skimp!
- Veggie-loaded : Add mixed frozen veggies like carrots, beans, and sweet corn. I often use these to make veggie pulao too!
Storing Leftovers
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Portion and freeze for up to 3 months. Label and thaw in the fridge or microwave.
- Reheating: Add a bit of water when reheating to bring back the creamy consistency.
Serving Suggestions
I love serving Rava Pongal with chutneys like quick coconut chutney, red bell pepper chutney, peanut chutney or a side of onion sambar. For festive occasions, I pair it with vegetable gotsu.
I also make this Rava Pongal for Pongal festival and Navratri for a variety.
Recipe FAQ's
Rava Upma is a savory dish made primarily from semolina, often enriched with vegetables, spices, and sometimes nuts, making it a wholesome and nutritious meal. On the other hand, Rava Pongal is typically made with Bombay rava (semolina) and lentils, flavored with a variety of spices, ghee, and garnished with nuts for added richness. While both dishes are light, flavorful, and easy to digest, Rava Pongal is usually creamier due to the addition of ghee and lentils
Rava Pongal is made with semolina (rava) and moong dal, typically cooked together with spices like black pepper, cumin, ginger, and curry leaves. It is often flavored with ghee and garnished with cashews or other nuts, making it a savory, comforting dish.
More easy Vegetarian South Indian recipes
Ingredients
Cook Moong Dal
- ¼ Cup Moong Dal
- 1 Cup Water
Cook Rava
- ¾ cup Rava Sooji, Semolina
- 2¼ Cup Water
- Salt to Taste
Tempering
- ¼ cup Ghee
- 1" Ginger grated
- 10 Cashew nuts
- 1 teaspoon Black Pepper roughly pounded
- 1 teaspoon Cumin Seeds roughly pounded
- 1 Green Chilli
- ⅕ teaspoon Asafoetida
- 10-12 Curry Leaves
Instructions
- Dry Roast Moong Dal in a pan until the color begins to change slightly and its fragrant.Set it aside. Wash the Dal. Cook the Dal with 1 Cup of water in a pressure cooker for 10 minutes and set it aside. Allow the pressure to release naturally. Whisk the Dal until smooth and set it aside.
- Dry Roast the Semolina in low flame until fragrant. Do not let the Rava turn brown. Set it aside.
- Heat ghee in a pan. Add Cashewnuts and fry in low flame until they are slightly browned. Add cumin, black pepper, asafoetida, ginger, curry leaves, green chilli and allow the cumin to crackle.
- Add 2 ¼ Cup of Hot water to the Pan and slowly add semolina and stir continuously. When the Semolina is cooked well and all the water is absorbed, add the cooked moong dal mixture & salt. Stir Well.
- Continue to cook for another 2 minutes until the rava pongal mixture is well blended.
- If you enjoy, temper again just before serving the Rava Pongal with red bell pepper chutney and coconut chutney.
Notes
- Dry roast in advance: Roast semolina and moong dal ahead for quicker prep. They are handy for making kesari bath or moong dal tarka too.
- Fresh ingredients: Use fresh curry leaves and ginger for the best flavors.
- Serve hot: Reheat leftovers with a splash of water to bring back the creamy texture.
- Ghee makes it better: A generous amount of ghee adds richness, just like in Ven Pongal and Sweet Pongal. Don't skimp!
- Veggie-loaded : Add mixed frozen veggies like carrots, beans, and sweet corn. I often use these to make veggie pulao too!
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Portion and freeze for up to 3 months. Label and thaw in the fridge or microwave.
- Reheating: Add a bit of water when reheating to bring back the creamy consistency.
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