Bansirava Pongal/Wheat Rava Khaara Pongal

Bored of regular ven Pongal with rice? So today I’m going to share Bansirava Pongal. Whenever I ran out of breakfast or even lunch options, my super quick option will be rice Pongal, but today it is with Bansirava. Also, during Dhanurmaasam/Dhanurmaasa, I prepare this at least once.

Once I tried Rava/sooji and also wheat rava Pongal. Both came out really well but my personal favourite was Bansirava one. So I voted for Bansi rava, it tasted really yummm…. delicious 🙂

Now let’s jump into the detailed procedure of the recipe.

Ingredients

• Sooji Rava(made of wheat)/Bansi Rava-2 Cups
• Moong Dal/Split yellow lentils/Pesarapappu/Hesrubele-1/2 Cup (you can adjust the quantity more or less)
• Pepper/Miriyalu/Menasu-3 Teaspoons
• Cumin seeds/Jeelakarra/Jeerige-2 Teaspoons
• Green Chilies/Pachimirapakayalu/Hasee Menshinkay-2
• Ginger/Allam/Shunti-1 and half inch piece
• Curry leaves/Karivepaku/Karibevsoppu-1 Sprig
• Ghee/Clarified Butter/Neyyi/Thuppa-2 tablespoons
• Salt-3 Teaspoons/As required
• Water-5 cups

Procedure for Bansirava Pongal/Wheat Rava Pongal

1. Take a pan and dry roast moong dal until it’s golden brown.
2. Once it’s brown remove it from heat, wash and pressure cook with 2 cups of water for 3 whistles. Do not open until the pressure is released.
3. In the same pan roast the Bansi rava until a slight colour change and keep it aside.
4. Now grind pepper and cumin in a mortar and pestle or in a mixer grinder.
5. Slit the green chillies and finely chop or mash ginger.
6. Take a saucepan or wide-mouthed pan, heat ghee and put ground pepper, cumin, curry leaves, slit green chillies and ginger, saute for 2 minutes.
7. Now add the cooked dal and pour 4 cups of water, salt and bring it to boil
8. Once the water comes to boil, add in the roasted rava and cook for 5 minutes with the lid on.

Tadaaa…Bansirava Pongal is ready to serve.

Remove from heat and serve hot with coconut chutney or Tangy spicy Tamarind chutney/Huli.

–I like the Pongal to be mushy if you like it dry reduce the quantity of water accordingly.

–You can use oil instead of ghee, but with ghee, it tastes delicious.