Servings -  2 to 3 

Ingredients:  

• 1 cup rava (semolina) 

• 2 tablespoons oil (as required) 

• 1/2 teaspoon mustard seeds 

• 1 teaspoon urad dal 

• 2 teaspoons chenna dal 

• 3-4 green chillies 

• 1/2 teaspoon grated ginger 

• 1 spring curry leaves  

• 1 onion, chopped 

• 4 tablespoons carrot 

• 4 tablespoons of peas 

• 5 tablespoons dill leaves 

• 1 teaspoon salt or to taste 

• 2 1/2 cups of hot water 

• 1/2 teaspoon ghee 

• 2 tablespoons of lemon juice 

• Coriander for garnish 

• Ghee-roasted cashews for garnish  

Method:  

1. Dry roast the rava on low heat until aromatic. Keep aside. 

2. Heat oil in a pan. 

3. Add mustard seeds and let them splutter. 

4. Add urad dal and chana dal. 

5. Fry until lightly golden. 

6. Add green chillies, grated ginger, and curry leaves. Sauté briefly. 

7. Add chopped onion and sauté until soft. 

8. Add carrot, peas, dill leaves, and salt. 

9. Fry and cook for 2-3 minutes. 

10. Pour in hot water, add ghee, and bring it to a boil. 

11. Add lemon juice and reduce the heat. 

12. Slowly add the roasted rava while stirring continuously to avoid lumps. 

13. Cover and cook on low heat for 10 minutes. 

14. Sprinkle chopped coriander and garnish with ghee-roasted cashews. 

15. Serve hot.