This a typical South-Indian breakfast/ dinner recipe which is a weekly dish. But I make this only once a month and I love to add lots of veggies to make it a healthy and balanced meal.
Cook & Prep time ~ 20 mins
Serves ~ 2
Mixed vegetables - 1 cup ( I used carrots, beans & sweetcorn)
Rava / sooji - 1 cup ( I used roasted sooji)
Water - 2 cup (to boil)
Ginger - 1 inch, finely minced
Spring of Curry leaves
Turmeric powder - 1/4 tsp
Onion - 1 medium, chopped
Tomato - 1 medium, chopped
Salt - to taste
Oil - 2 tsp
Ghee - 1 tsp (optional)
Mustard seeds - 1/4 tsp
Channa Dal - 1/4 tsp
- In a pan/ skillet, heat oil once it turns hot add the mustard seeds wait for it to pop. Add the channa dal and as it changes color add the ginger and onions an stir until they turn translucent. Now add the tomatoes and close the lid until the tomatoes cook well and become mushy.
- Add the turmeric and the veggies mix well, let it cook for a minute and add the sooji along with the water and salt, keep in a medium flame. Mix it well and taste the water to check for salt. Let it cook for 3-4 minutes until well cooked.
- Now add the ghee and mix well.
Serve hot with your favorite chutney, sambar or just curd
- I used roasted sooji/rava since its easier and shortens cooking time. If you are using the plain rava just remember to dry roast it before cooking it with water. This speeds the cooking time and also gives a nice flavor to the dish