Rava Kichadi

Ingredients

Roasted Rava - 1 cup (200 grams)
Capsicum - 1
Carrot  - 2, medium sized
Green chilly - 3, finely chopped
Green peas, Potato, Beans - optional
Ginger
Salt
Sunflower oil - 6 tablespoon
Mustard - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1/2 teaspoon (Half teaspoon)
Urid dhal (Ulutham paruppu) - 1/2 teaspoon (Half teaspoon)
Cashewnuts
Curry leaves
Coriander
Turmeric powder - 1/4 teaspoon
Ghee - 2 teaspoon

Preparation

1. Finely chop the vegetables
2. Heat sunflower oil in a pan in medium flame
3. Add mustard and asafoetida
4. Allow mustard to burst
5. Add bengal gram, urid dhal and saute till golden brown
6. Add green chilly, ginger and curry leaves and saute for 30 seconds
7. Add the chopped vegetables
8. Add turmeric powder and mix
9. Saute till the vegetables are half cooked
10. Add the rava and saute for 2 minutes
11. Add salt and mix well
12. Heat water in a separate vessel
13. Mix the boiled water with rava. The quantity of water must be such that, the rava should should be immersed.
14. Turn the stove to low flame
15. Cover the pan with a lid
16. Stir once in 2 minutes till the upma forms. Might take 5 to 7 minutes
17. Add coriander and Ghee and mix
18. Turn off the stove
19. In a separate pan, saute cashewnuts with a teaspoon of ghee
20. Mix this with upma