Rava Kichadi

How to Prepare

1. Heat 4 tablespoons of ghee in a large pan over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they splutter.
3. Add 2 teaspoons of cumin seeds
4. 4 green chilies (slit), and a pinch of asafoetida. Sauté for 30 seconds.
5. Add 1 cup of finely chopped onions and sauté until translucent (about 3-4 minutes).
6. Add 1 cup of chopped tomatoes and cook until soft (about 2-3 minutes).
7. Add 2 cups of mixed vegetables (carrots, beans, peas) and cook for 5 minutes.
8. Add 10 cups of roasted rava (semolina) gradually, stirring continuously to avoid lumps.
9. Pour in 30 cups of boiling water slowly while stirring to prevent lump formation.
10. Add salt to taste and cook on low heat for 5-7 minutes until the rava absorbs the water and thickens.
11. Garnish with chopped coriander leaves and serve hot with coconut chutney.