Pongal is a popular breakfast dish in Southern India. A variation of this is Kichadi from the North. Both pongal and Kichadi have green gram lentil and rice as basic ingredients and are spiced up according to regional cuisine. The one posted is prepared with green gram lentil and rava (semolina) in South Indian style. It is quicker to prepare and avoids use of rice ( calorie cutting).

  • Ease - easy
  • Time - 20 minutes
  • Serves - 4

  • Rava (semolina)- 1 1/2 cups
  • Greem gram - 1 1/2 cup
  • Hing powder - 1/4 spoon
  • Ginger - 1/1/2 inch
  • Pepper - 3/4 spoon
  • Cumin - 1 spoon
  • Green chillies - 2
  • Curry leaves- 2 sprigs
  • Chopped coriander - 3 sprigs
  • Turmeric - 1.2 spoon
  • Cashew - 5-6
  • Mustard seeds - 3/4 spoon
  • Ghee for seasoning - 2 spoons (any veg. oil for vegans)
  • Dry roast green gram for 5 minutes, cool wash and cook in a thick bottomed pan/ cooker and cook till soft. Add cumin, crushed pepper corns, turmeric, slit chillies, crushed/chopped ginger and cook further for the aroma to infuse in the dal.
  • Roast rava with little ghee till aroma wafts, keep aside
  • Prepare seasoning with ghee. - add mustard to hot ghee in a wok, curry leaves, cut pieces of cashew fry till golden, coriander, hing and keep aside.
  • Add salt to the cooked dal, mix well, check the stock , add water if required (there must be enough water to cook semolina - 5 -6 cups). bring water to boil, add roasted rava slowly to avoid, lumps, cook, add seasoning and mix well.
  • Add additional ghee if you desire so and serve.

  • I keep boiling water ready in a kettle for cooking as well as adjusting stock volume for cooking rava.
  • Pongal will become hard once it cools down since rava binds things together, so prepare in a gooey consistency