rava kichadi is a south indian breakfast dish made from fine rava or cream of wheat or sooji.
heat a pan or kadai and then add rava to it.
keep the flame on low while roasting rava.
stir often when the rava is being roasted.
when the rava granules change their color and you get a nice aroma from the rava, then switch off the flame.
remove the roasted rava in a plate. keep aside.
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.