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.
nice and yummy pongal
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