Rava kichadi recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 4 votes

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INGREDIENTS:

  1. Rava - 2 cups
  2. Water - 3 to 6 cups (based on dryness you want)
  3. Chopped green beans - 6
  4. Chopped carrot - 1 small
  5. Chopped onion - 1
  6. Pea - 1/4 cup
  7. Chopped green chili - 3
  8. Curry leaf - 6
  9. Mustard seed - 1/2 teaspoon (tsp.)
  10. Spilt bengal gram - 1 teaspoon (tsp.)
  11. Split black gram - 1 teaspoon (tsp.)
  12. Oil or Ghee - 3 tablespoon (tsp.)
  13. Salt - to taste

PREPARATION:

  1. Dry roast the rava and keep it aside.
  2. Heat oil or ghee in a pan; now add mustard seeds, black gram, bengal gram once the mustard seed stop splattering now add curry leaves, green chili, onion and sauté until onion turns golden brown.
  3. Now add water, green bean, carrot, pea, salt to taste and bring to boil.
  4. Once the vegetables are cook add roasted rava little by little and stirring time to time.
  5. Cook until it becomes thick and make sure rava is cooked as well; then serve.

NOTES:

  1. Goes well with chutney, sambar and pickle.



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