Name: Rawa (sooji ) kichadi recipe by Rabia Hamnah at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Rava/Sooji/Semolina -1 cup; Onion - 3/4 cup finely chopped; Ginger - 1 tsp finely chopped; Green chillies -2 slit; Vegetables - 3/4 cup ( mix of beans, carrot, peas and 1/2 a tomato); Turmeric powder - 1/4 tsp; Water - 3 cups; topping up - 1 tsp ghee; ghee For roasting - 1 tsp ghee; For the seasoning; Oil - 2 tbsp + Ghee - 1 tbsp; Mustard seeds - 1 tsp; Bengal gram/ kadalai paruppu- 2 tsp; Urad dal -1 tsp; Curry leaves - few

Ingredients Serving: 4

Rava/Sooji/Semolina -1 cup
Onion - 3/4 cup finely chopped
Ginger - 1 tsp finely chopped
Green chillies -2 slit
Vegetables - 3/4 cup ( mix of beans, carrot, peas and 1/2 a tomato)
Turmeric powder - 1/4 tsp
Water - 3 cups
topping up - 1 tsp ghee
ghee For roasting - 1 tsp ghee
For the seasoning
Oil - 2 tbsp + Ghee - 1 tbsp
Mustard seeds - 1 tsp
Bengal gram/ kadalai paruppu- 2 tsp
Urad dal -1 tsp
Curry leaves - few

Instructions

Roast rava in a tsp of ghee until you get a nice aroma of roasted rava.
Chop all the vegetables finely. Slit green chillies and keep it ready.
Heat ghee+oil in a pan/kadai, add bengal gram, when it changes colour slightly, add mustard seeds, urad dal and curry leaves. When urad dal turns golden brown, add finely chopped onions, slit chillies and ginger.
Saute until onions turn transparent. Then add all the finely chopped vegetables and turmeric powder.
Saute and cook the vegetables for 2-3 minutes. Do not over cook the vegetables as it will get cooked along with the rava.
Now add 3 cups of hot water and salt needed. You can taste the water and check for salt.
When water starts boiling, reduce the flame to low and add rava slowly with one hand, stirring continuously with the other hand to avoid formation of lumps.
Keep stirring gently, when it becomes semi solid, top it with another tsp of ghee When all the water is absorbed, mix well, close it with a lid and cook on low flame.
Cook on low flame for 6-7 minutes and switch off the flame. If preferred you can add cashew nuts fried in ghee. Add 1 spoon ghee and served with coconut chutney and sambar.

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