Looking for a healthy and comforting South Indian pongal recipe? This delicious rava pongal recipe made with Bambino rava (sooji) is light, protein-packed, and perfect for breakfast or dinner. Unlike the traditional rice-based pongal, this version uses Bambino rava (sooji), making it quicker to prepare while retaining the authentic taste.
Methods
Ingredients:
- 1 cup Bambino rava (sooji)
- ½ cup moong dal (yellow split dal)
- 2 tbsp ghee
- 1 tsp black peppercorns
- 1 tsp jeera
- 1-inch ginger, finely chopped
- 8–10 cashews
- Handul of curry leaves
- 1–2 green chilies, slit
- Salt to taste
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3 cups water
Method:
- Dry roast Bambino rava (sooji) in a pan until light golden and aromatic. Set aside.
- In a pressure cooker, add moong dal and 2 cups water. Cook until soft and mushy.
- Heat ghee in a pan. Add cumin seeds, black pepper, ginger, curry leaves, green chilies, and cashews. Mix until golden.
- Add the cooked dal to the seasoning. Mix well.
- Add 1 cup water, bring to a boil, then slowly add roasted Bambino rava (sooji) while stirring to avoid lumps.
- Cook on low flame until the mixture turns creamy and smooth.
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Serve this aromatic rava pongal recipe with coconut chutney or sambar for the perfect South Indian breakfast.
This simple yet wholesome rava pongal recipe using Bambino rava (sooji) is a nourishing way to start your day. It’s light on the stomach, rich in protein from moong dal, and infused with the flavours of South Indian spices. Whether you’re craving comfort food or a healthy breakfast, this pongal recipe is the perfect choice. With Bambino rava (sooji), your pongal turns out fluffy, creamy, and absolutely satisfying every time.