Pin Rava pongal is best served with gotsu or arachuvitta sambar and chutney. How to Make Rava Pongal Step by Step:

  1. Cook the moong dal with 1.5 cups water until mushy and soft. Mash further with a fork or potato masher until there are no more lumps. Pressure cooker works quickest here.
  2. Heat 2 tbsp ghee in pan and add the pepper and jeera along with cashew nuts. Roast until the cashew nuts turn a golden brown and then add the rava. Roast on low fire for about 5mins until it begins to change colour to a light brown.
  3. At this stage, add the salt and hing. Mix well.
  4. Then add the cooked moong dal. Mix to incorporate and lower the flame.
  5. Meanwhile, bring 2.5 cups of water to boil in another pan.
  6. Add the boiling water to the rava-moong dal mixture. Mix well to incorporate. Then add the 1/4 cup ghee.
  7. Stir well to combine and in about 3-4 mins, you will see the mixture thickens and leaves the sides of the pan. Serve hot! The best combination for rava pongal, or any type of pongal, is gothsu which I haven’t tried before. We had it for dinner with some vengaya kara kozhambu with coconut milk which went beautifully with the rava pongal. For rava pongal recipe in Tamil, Telugu, Kannada, Marathi, Malayalam, etc please use the Google translate button in the sidebar.