Rava Kichadi

📝INGREDIENTS

• 1 cup rava (semolina/sooji)
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (optional)
• 1 tsp chana dal (optional)
• 1–2 green chilies – chopped
• 1 tsp grated ginger
• 1 medium onion – chopped
• ½ cup chopped vegetables (carrot, beans, peas)
• 8–10 curry leaves
• 2½ cups water
• Salt – to taste
• 2 tbsp fresh coriander – chopped
• 1 tsp lemon juice (optional)
• Cashews – 6 to 8 (optional, for garnish)

👩‍🍳Recipe

Step 1 – Dry roast the rava:

Heat a pan and dry roast the rava on low flame till light golden and aromatic. Keep aside.

Step 2 – Prepare the tempering:

In the same pan, heat oil/ghee. Add mustard seeds, urad dal, chana dal. Let them splutter and turn golden.

Step 3 – Add veggies:

Add green chilies, grated ginger, curry leaves, and onions. Sauté till onions turn translucent.

Then add chopped veggies and cook for 3–4 mins.

Step 4 – Add water:

Pour 2½ cups of water and add salt. Let the water come to a boil.

Step 5 – Add rava:

Lower the flame and slowly add roasted rava while stirring continuously to avoid lumps.

Step 6 – Steam and finish:

Cover and cook on low flame for 2–3 mins till water is absorbed and upma is soft. Mix well, add lemon juice and coriander.

Step 7 – Serve hot:

Top with ghee or roasted cashews if using. Serve hot with coconut chutney or just plain dahi!