Rava Kichadi

Rava kichadi is one of the easiest and quickest recipes that comes handy when you run out of ideas for morning / evening tiffin. This is very simple yet healthy recipe with a mix of saute'ed vegetables and can I say, a revised version of rava upma?

It tastes great when hot and served with chutney/pickle. Or if you are like me, just a tsp of sugar sprinkled on top can do the trick for you :-)

Basic Info

Complexity - Simple
Prep time - 15 mins
Cook time - 20 mins
Serves - 4-6

Ingredients:
Rava/Sooji/Semolina - 1 cup
Water - 4 cups

Onion - 1 no, finely chopped

Ginger - 2 tsp, grated

Green chillies - 2 nos, slit vertically
Tomato - 1 no, finely chopped
Turmeric powder - 1/4 tsp
Potatoes  - 2 nos, small, finely chopped
Carrots - 2 nos, small, finely chopped
Beans - 10 nos, finely chopped
Peas - 1/4 cup

Salt - to taste

Ghee - 1 tbsp (optional)
Oil - 2-3 tbsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp
Whole urid dal - 1 tsp
Curry leaves - 1 sprig

Method

In a pan, roast rava/sooji until fragrant. Keep it aside.

In a deep pan, heat 2-3 tbsp of oil, splutter mustard seeds, fry channa dal & urid dal until golden brown. Add green chillies, curry leaves, ginger and saute for about 30 secs until fragrant. 

Add onions and saute until transparent. Add chopped tomatoes, turmeric powder and saute until the tomatoes are completely cooked. Add chopped vegetables, salt and cook until the vegetables are soft. Next, add water and let it come to a rolling boil. Reduce heat, add roasted rava slowly, while stirring. Keep stirring so that rava doesn't form any lumps. Adjust salt, if required.

As soon as the rava expands and all the water is absorbed, remove from heat. Garnish with roasted cashews and serve hot with chutney/pickle of your choice.

Notes
- Kichadi might look little runny when super hot. Let it cool a little to get this gooey, scoop'able consistency.
- Ghee adds a nice flavor/fragrant to the recipe. However, you can skip it totally for vegan options.
- Sending this off to Made with Love Mondays!