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Bombay Rava Pongal/ Suji Pongal : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
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Ingredients

Cooking Instructions

 Bombay Rava or Ravva, is a wheat productand a form of semolina or Rava.
Semolina is made from durum wheat and notthe softer wheat that goes into bread, it is digested more slowly and has a lowglycemic index, which is good news for people wishing to control or reducetheir weight and blood sugar, and especially for diabetics. Semolinais high in protein, very high in complex carbohydrates and fairly high inpotassium, phosphorus, magnesium, calcium and fiber, with some iron, zinc,manganese and copper.

Bombay Rava is a excellent Source of Fiber Pongalprepared with Bombay Rava is very delicious and healthy to eat. This healthypongal is simple and easy to prepare. I make this pongal on Ekadasi days.

Ingredients:

Coarse Bombay Rava                       1 cup.         
Moong dal                                       ½ cup
Toor dal                                           1tbsp.
Channa dal                                       2 tbsp.
Turmeric powder                               2 pinches
Crushed Black Pepper                        1 tsp.
Asfetida                                              ¼tsp.
Grated ginger                                      1 tbsp..
Curry leaves                                        few
Ghee                                                  2tbsp
Cashewnuts                                        1 tsp..
Salt                                                   to taste
Chopped coriander leaves                    for decoration.
 For Seasoning
Ghee                                               1 tbsp.
Whole Black pepper                           ½ tsp.
Cumin seeds                                      ½ tsp.


Method:

  • Wash dal together and Pressure cook the dalswith needed water for 3 whistles.
  • Take out the dals from the cooker and smashit well.
  • Heat ghee and fry cashews and keep aside.
  • Roast the Rava in 1 teaspoon of ghee andkeep aside.
  • Take a kadai, add ghee  and fry the curry leas, grated ginger, andblack pepper powder, and asafetida. Add water and salt, stir well.
  • When its starts boiling, slowly pour thefried Rava in one and stir the water in other hand. So it won’t have any lumps.Stir continuously, till rava is cooked.
  • When the water has almost been absorbed, add the cooked moong dhal and mixwell.
  • Heat the ghee and fry the seasonings and add to rava pongal.
  • Serve hot with sambhar and coconut chutney.



  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
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