Rava Kichadi

Ingredients

• 1 cup Rava (Roasted)
• 4 tbsp Oil
• 1 tsp Mustard seeds
• 1 inch Ginger (Chopped)
• 2 unit/count Onions (Chopped into medium size square shape)
• 2 unit/count Tomatoes (Finely chopped)
• 3 unit/count Green chillies (Sliced finely)
• 1 unit/count Carrot (Finely chopped)
• 6 unit/count Green beans (Finely chopped)
• 1 handful Curry leaves
• 1 handful Coriander leaves (Chopped)
• 0.5 tsp Turmeric powder
• 3 cups Water

Instructions

1. 1Heat the oil in a pan over medium heat. Add the mustard seeds and allow them to splutter. Then add the chopped ginger and sliced green chillies. Sauté for about 30 seconds until fragrant.
2. 2Add the chopped carrot and green beans to the pan. Sauté for 5 to 7 minutes until they begin to soften. Then add the chopped onions and curry leaves, cooking until the onions turn golden brown.
3. 3Stir in the chopped tomatoes and turmeric powder. Cook for 5 minutes until the tomatoes soften. Add 3 cups of water and bring to a boil.
4. 4Gradually add the roasted rava to the boiling water, stirring continuously to prevent lumps. Cook for 5 minutes until the rava absorbs the water and thickens.
5. 5Garnish the rava kichadi with chopped coriander leaves. Serve hot, optionally accompanied by chutneys.