Rava Khichdi

🔥 Prep

• Measure out 200 g of rava and keep aside.
• Chop 150 g of mixed vegetables into small, uniform pieces.
• Peel and finely chop 1 onion.
• Dice 1 tomato.
• Slit 2 green chillies lengthwise (or finely chop).
• Grate or mince 1 tsp of ginger.
• Measure 3 tbsp of ghee, 1 tsp of mustard seeds, 0.25 tsp of turmeric powder, and 1 tsp of salt.
• Measure 600 ml of water.

🔥 Cook

• 1. Heat the ghee in a deep pan or kadai over medium heat until melted.
• 2. Add the mustard seeds and let them splutter for 15 seconds.
• 3. Add the chopped onion and sauté for 2 minutes until translucent.
• 4. Stir in the grated ginger and slit green chillies, cooking for 30 seconds.
• 5. Sprinkle the turmeric powder and cook for 10 seconds, stirring continuously.
• 6. Add the chopped mixed vegetables and sauté for 3‑4 minutes until they begin to soften.
• 7. Add the diced tomato and cook for 2 minutes until it breaks down.
• 8. Add the rava and roast on low‑medium heat for 3‑4 minutes, stirring constantly to avoid lumps.
• 9. Pour in the measured water, add the salt, and bring the mixture to a boil over high heat.
• 10. Once boiling, reduce the heat to low, cover the pan, and simmer for 8‑10 minutes until the rava is fully cooked and the mixture is thick and creamy.
• 11. Turn off the heat and let the khichdi rest, covered, for 2 minutes.
• 12. Fluff gently with a fork before serving.

🔥 Serve

• Garnish with freshly chopped coriander leaves and a drizzle of extra ghee if desired.
• Serve hot with coconut chutney, lemon wedges, or a side of plain yogurt.
• Accompany with crisp papad or pickle for added texture and flavor.