Vegetable Rava Pongal

Rava pongal is usually served for breakfast in South Indian menu. I have added some vegetables to make it even more healthy.

Cooking time: 20 mins

Serving: 2

Ingredients:

Roasted Rava - 1/2 cup (dry roast the rava until nice aroma comes and the colour changes slightly)
Roasted moongdal - 1/4 cup (dry roast and soak in water for 30 mins)
Vegetables - 1/2 cup (finely chopped, carrot, beans, frozen peas altogether)
Ginger - 1 inch (finely chopped)
Green chilli - 1 (slitted)
Cashews - 4
Cumin seeds - 1 tspn
Peppercorns - 1 tspn
Asafoetida - 1/8 tspn
Curry leaves - few
Oil - 1 tbsn
Ghee - 2-3 tbsn
Salt to taste

Method:

1. Grab all the ingredients.

2. Cook the moongdal in IP for manual 10 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR. Keep it aside.

3. Heat a pan. Add oil, ghee, cashews. Fry until golden. Add cumin seeds, peppercorns, ginger, curry leaves, asafoetida.

4. Add the vegetables, salt and saute for 2 mins.

5. Add cooked moongdal. Mix well.

6. Add 2 cups of water (including the cooked Dal water).

7. When the water starts boiling add roasted Rava little by little (as we do for upma). Mix well.

8. Close the lid and let it cook for about 5-8 mins.

9. Open the lid. Yummy vegetable rava pongal is ready to serve with chutney and sambar.

Notes:

You can do without vegetables too. Adding more ghee gives a super aroma and taste.