I like this Rava Pongal better than the usual Pongal.This is made up of Rava/Sooji with Moongdal.Instead of the usual Gothsu combination for Pongal,I tried Tomato kozhambu..The combo was very tasty..Both the dishes are very easy to make.
Recipe Courtesy - Chitvish of Indusladies
Ingredients for Rava Pongal:
Rava/Sooji - 1 cup
Split Moong Dal/Payatham Paruppu-1/2 cup
Jeera/Cumin Seeds - 1tsp
Pepper corns - 1tsp
Coarsely grind the pepper and jeera.
Ginger grated - 2 tsp
A sprig of curry leaves
Dry roast the moongdhal till a nice aroma comes.Soak in boiling water for 30 minutes.
Pressure cook the Dal in 3 cups of water for about 4 whistles.The Dal must be slightly mushy.Drain a cup of water from the cooked moongdhal.Add another cup of water to it.So altogether we have 2 cups of water.Boil water in a pan.Simultaneously in a pressure pan heat 2 tbsp of ghee.Add the grated ginger,coarsely ground pepper and jeera,curry leaves and then the rava..Roast the rava till it becomes slightly brown.Add the hot water to it and required amount of salt and the cooked moongdhal and stir briskly so that no lumps are formed.Close the lid of the pressure pan and simmer for about 8 minutes.Turn down the heat.
Open and top with a little bit of ghee.
Ingredients for Tomato Kuzhambu:
Onions - 2
Tomatoes - 3
Tamarind - size of a small marble
Green chillies - 3
Sambar powder - 2tsp
Mustard seeds -1 tsp
Coconut paste - 3 tsp or 1/2 can of coconut milk
A sprig of curry leaves.
Chopped coriander leaves
Salt to taste
Soak the tamarind in water and extract about a cup.
In boiling water drop the tomatoes and after 5 minutes immerse in cold water.Remove the skin and crush them roughly.
In a pan heat 2tbsp of oil.Add the mustard seeds.When they splutter add the curry leaves,finely chopped onions.When the onions are slightly brown add the chopped green chillies.
Add the tomatoes and fry till the raw smell goes off.Now add the tamarind extract and sambar powder.Add required amount of salt.
When its starts boiling ,simmer and then add the coconut paste(or coconut milk) and allow them to boil for about 5 minutes.
Turn off the heat and garnish with coriander leaves.
Serve hot with Rava Pongal.