Godhuma Rava Palakura Pongal – Broken Wheat Spinach Medley

A one pot meal that is nourishing and comforting using broken wheat, yellow moong and spinach is Godhuma rava palakura pongal. Ideal for brunch or lunch with a refreshing glass of fresh juice or buttermilk and you have a quick healthy meal ready for your family. On days when I am caught up with things and pressed for time in the kitchen I prepare easy meals like this with a salad and yogurt as a side.

Godhuma Ravva Palakura Pongal

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  broken wheat


  •   1 1/2 cups coarse wheat ravva, dry roasted for 6-7 mts
  •   1/2 cup cooked split yellow moong dal (pesara pappu)
  •   1 cup packed chopped spinach
  •   1/2 tbsp ghee
  •   1/2 tsp cumin seeds
  •   1 tsp grated ginger
  •   1 tsp peppercorns
  •   2-3 green chillis, slit length wise
  •   1-2 dry red chillis, de-seed and tear
  •   pinch of hing (inguva/asafoetida)
  •   salt to taste
  •   10-12 curry leaves
  •   5 cups of water

Method for making Godhuma Ravva Palakura Pongal

Wash the wheat ravva and dal and soak them together in water for 15-20 mts.
Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the ginger, curry leaves, green chillis, red chillis and pepper corns and combine. Add the asafoetida. Add the spinach leaves and saute for 5-6 mts.
Add the drained wheat ravva and dal mixture and stir fry with the rest of the ingredients for a minute.
Add 5 cups of water and salt to the above mixture, bring to a boil, cover and cook on medium to low heat till both the dal and wheat rava are cooked. This could take approx 30 mts. Alternately you could pressure cook until 2 whistles.
Serve it as a meal by itself with a pickle of your choice, curd and appadam (papad).


45 thoughts on “Godhuma Rava Palakura Pongal – Broken Wheat Spinach Medley

  1. I am a regular watcher of your postings. Good job. Keep it up. May I suggest you to give us some old traditional andhra Items preparation through your site? we vl b greatfull. Eg: Dibba Rotti, Panasapottukura with Ava. I have a recipe which I got from my great grandmother. Can I send that to you for your readers. Its name is Kandi Vundala Pulusu. RP

    Sure do share your recipe, RP. Thank you.

  2. The dish looks beautiful and sounds very very healthy. Also, for me, easy to veganize- I would just need to substitute the ghee with some oil. I cannot wait to try it. Thanks, Sailu!

  3. Lovely recipe sailu. Problem in US is that we do not get that fine wheat rava here. While I was in hyderabad, I use to eat wheat rava instead of rice just to be healthy. After coming here, I can’t find it at all, not even in Indian stores. The wheat rava that we get smells odd.

  4. That is one bowl of creamy comfort. Is wheat rava partially cooked or raw? Because we get cracked wheat here, which is raw. Sailu, there is an incomplete sentence in the recipe.

    Updated the recipe.
    No, Suganya, its raw fine cracked wheat.

  5. Sailu,

    Great dish!
    Very nourishing and power packed. I am a big fan of Pongal and love this idea. Will try very soon. Also not sure if I can leave comments about Suvastra here, but I really wish I could re-visit my childhood just to wear those grogeous ‘langas’. Good work!

  6. I make this dish usually with mixed vegetables like carrot, beans etc – for breakfast – a bit runny like porridge… and then one day felt like having it for dinner , so made it with paalak and corn and as you said it was completely different and very tasty!!

    The pongal you made, esp with the hing is something I should try…


  7. Wow, what a great way to cook pongal. Looks delicious and healthy with palakura and wheat rava. I have to try this tonight. Thanks for the wonderful recipe.

  8. Sailu,
    I tried this last night and it came out very well. Doing pongal with goduma ravva is a wonderful idea. Thank you for this nice recipe.

  9. And this picture is nourishing to the soul! There is something about these simple, one-pot meals that waves the words like “comfort” at us.

    Thanks, Sailu-this post made me feel so good!

  10. Sailu,

    Really it is comfort food and a meal in one pot. to day only i am going to prepare this as i am having fresh palak.

    in the ingredient list it is written as cooked dal. but is it cooked or roasted as rava?????????? i am confused but taking it as roasted.


    Its roasted and cooked dal, Gauri. You can even cook the dal without roasting.

  11. Sailu,

    I prepered this one pot meal.it came out very well. everybody liked it at home. Thanks Sailu, thanks for one more simple and tasty dish.

    Still i am confused abt the cooked dal if it is cooked already why to or how to soak it along with rice???

    Gaurii, I roasted the dal and soaked it along with wheat ravva for about 20-30 mts. Alternately, if you have any left over cooked dal, you could add it to the during the cooking process. Hope it helps.

  12. Hi,

    I used to visit ur site regularly. I tried this recipe, it came out very well. thanks a lot.This is my first comment.

  13. hai sailu

    i have a douth regarding goduma ravva palakura uppama dish

    we needto ry both ravva and dal before soaking in water?

  14. hai sailu

    i have a douth regarding goduma ravva palakura uppama dish

    we need to fry both ravva and dal before soaking in water?

  15. Hi Sailu,
    I love cooking and simply love your blog. You have the most interesting recipes and I thoroughly enjoy your style. Whenever I have some free time, I surf to your site and simply browse through the recipes, smacking my lips at the photos – keep them coming.

    You mentioned in one entry that you were in Vizag, so I am wondering if you are V. Sailaja from BHPV colony in Vizag.

    Loved the recipe I just saw – broken wheat, moong dal and spinach pongal – will try it this weekend.

    Please try to post more Andhra-style non-veg recipes – chicken and mutton. I’m crazy about Andhra food, having lived the first 20 years of my life in Vizag (even though I’m a Punjabi). My family – wife from North India and two kids – love Andhra food too, so your blog is a gold mine!!

    Best wishes,

  16. Hi Sailu,

    I’m from Malaysia. Sorry to ask this question.
    Is wheat ravva same as semolina which is used to make uppuma?

    Please advice as i’m too eager to try this recipe.

    Anyway, i have tried most of your recipes and they turn out pretty well. Besides, most of my guests enjoy my cooking. I have received numerous praises from my guests whenever i tried the recipes that are shown in your website because they are very unique.

    My hubby loves my home cooked food notably the recipes from your site.

    Thanks a lot, Sailu.

    Keep up the good work.


    Your welcome, Ilavenil. Semolina (used to prepare upma) is not the same as cracked wheat. You can find them in most Indian stores by the name of Bansi ravva or Cracked wheat.

  17. Thanks Sailu. I will look for Bansi ravva and shall update you when i have successfully prepared the food as per your recipe.


  18. Sailu gaaru, in the ingredients list above, it asks for ‘cooked’ pesara pappu. I’m assuming this is a mistake, but would love a clarification. I can’t wait to try this! Thanks.

  19. Sailaja gaaru, in the ingredients list above, it asks for ‘cooked’ pesara pappu. I’m assuming this is a mistake, but would love a clarification. I can’t wait to try this! Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *