in the same pan or kadai, add 3 tablespoons ghee. keep the flame to a low or medium-low.
once the ghee becomes hot, add 1 teaspoon mustard seeds and let them splutter.
when the mustard seeds begin to splutter, add 1 teaspoon chana dal and 1 teaspoon urad dal.
on a low flame, fry till the dals become golden. make sure not to burn the dals.
then add ⅓ cup chopped onions. saute till the onions turn translucent.
next add 1 or 2 green chilies (chopped), ½ teaspoon finely chopped ginger and 8 to 9 curry leaves (chopped).
stir and mix.
then add ¼ cup finely chopped carrots, ¼ cup peas (fresh or frozen) and ½ cup finely chopped tomatoes. mix.
then add ¼ teaspoon turmeric powder.
mix again and saute for 3 to 4 minutes on low flame.
then pour 3 cups water. add salt as per taste.
increase the flame and let the water come to a rolling boil.
once the water comes to a boil, then reduce the flame and add the rava in parts.
as soon as you add a batch of roasted rava, mix very well. so that lumps are not formed.
add another batch of rava. mix again.
this way add the rava in 3 to 4 batches and mix very well.
cover the pan with a lid and on a low flame steam the rava kichadi for about 2 to 3 minutes.
once done then remove the lid and add 2 tablespoons chopped coriander leaves. mix very well.
serve rava kichadi accompanied with some lemon wedges and coconut chutney. while serving, you can also add some roasted or fried cashews.