410: Bombay Rava Pongal/ Suji Pongal

 Bombay Rava or Ravva, is a wheat product and a form of semolina or Rava.

Semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics. Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fiber, with some iron, zinc, manganese and copper.

Bombay Rava is a excellent Source of Fiber Pongal prepared with Bombay Rava is very delicious and healthy to eat. This healthy pongal 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                                           1 tbsp.

Channa dal                                       2 tbsp.

Turmeric powder                               2 pinches

Crushed Black Pepper                        1 tsp.

Asfetida                                              ¼ tsp.

Grated ginger                                      1 tbsp..

Curry leaves                                        few

Ghee                                                  2 tbsp

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 dals with needed water for 3 whistles.
• Take out the dals from the cooker and smash it well.
• Heat ghee and fry cashews and keep aside.
• Roast the Rava in 1 teaspoon of ghee and keep aside.
• Take a kadai, add ghee  and fry the curry leas, grated ginger, and black pepper powder, and asafetida. Add water and salt, stir well.
• When its starts boiling, slowly pour the fried 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 mix well.
• Heat the ghee and fry the seasonings and add to rava pongal.
• Serve hot with sambhar and coconut chutney.