Ingresdients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Rava/Soji/"Semolina" | Dry roast the rava with little ghee |
| 3 | Teaspoon | Cooking Oil | Heat the oil |
| 1 | Teaspoon | Mustard Seed (Sarson) | Add and fry |
| 2 | Teaspoon | Dhal, Urid (white) | Add and fry |
| 8 | Medium | Chillies Green | cut Add to hot oil |
| 2 | Large | Onions | chopped Add to hot oil |
| 1 | Teacup | Vegetables, general | frozen or fresh Add and saute |
| 1 | Inch | Ginger (Adhrak) | grated Add and saute |
| 4 | Teacup | Water | Add four cups with pinch of salt |
| As Required | Salt | Add to water | |
| 1 | Pinch | Asafetida (Hing) | Add to water |
| 1 | Nos. | Lime (fresh) (Limbu) | Add to taste |
Method
Dry roast the rava with little ghee or oil until you can smell the aroma but don't let it burn. Heat the oil in a thick saucepan. Add the mustard seeds and after they pop add the urid dhal. When it turns slightly brown add green chilies and onion and saute till it softens. Add the vegetables and saute some more. Add 4 cups of water, salt and hing. When the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan and cook over a low flame for 7 minutes. Serve hot or warm.
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