Wheat Rava Khichdi

🔥 Prep

• Rinse 200 g broken wheat under running water and drain.
• Peel and finely chop 1 pc onion.
• Dice 1 pc tomato into small pieces.
• Peel and mince 1 tsp ginger (about ½ inch piece).
• Chop 150 g mixed vegetables (e.g., carrot, beans, peas) into ½ cm cubes.
• Measure 2 tbsp ghee, 1 tsp mustard seeds, 500 ml water, and 1.25 tsp salt into small bowls.

🔥 Cook

• 1. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat until it melts and shimmers.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Stir in the minced ginger and sauté for 30 seconds until fragrant.
• 4. Add the chopped onion and cook, stirring occasionally, for 3‑4 minutes until translucent.
• 5. Add the diced tomato and cook for 2 minutes until it softens and releases juices.
• 6. Toss in the chopped mixed vegetables and sauté for 2‑3 minutes until they begin to soften.
• 7. Add the rinsed broken wheat and stir to coat with the ghee‑spice mixture for 1 minute.
• 8. Pour in 500 ml water and add 1.25 tsp salt; stir, then bring to a rolling boil over medium-high heat.
• 9. Once boiling, reduce heat to low, cover the pot, and simmer for 20‑25 minutes or until the wheat is tender and the liquid is absorbed.
• 10. Turn off the heat and let the khichdi rest, covered, for 5 minutes; then fluff gently with a fork.

🔥 Serve

• Garnish with freshly chopped coriander leaves and a drizzle of extra ghee if desired.
• Serve hot with a wedge of lemon, a side of plain yogurt or raita, and optionally some pickle or papad.