INGREDIENTS:
- 250g semolina (rava)
- 1 carrot (finely chopped)
- A handful of green beans (finely chopped)
- ½ cup green peas
- ½ cup cashews
- ½ cup curd
- 1 tablespoon ginger (finely chopped)
- 1 tablespoon garlic (finely chopped)
- 1 onion (chopped)
- ½ tablespoon turmeric powder
- 1 tablespoon fennel seeds
- 1 tomato (chopped)
- 4 green chilies (slit)
- Salt, to taste
- A few curry leaves
- Fresh coriander leaves
- 50 ml oil
- 3 tablespoons ghee
INSTRUCTIONS:
Roast the semolina:
In a pan, dry roast 250g of semolina with 1 tablespoon of ghee on medium flame for about 5 minutes until it turns aromatic. Set aside.
Prepare the masala:
In another pan, heat 50 ml of oil. Once hot, add 1 tablespoon fennel seeds, 1 tablespoon chopped ginger, 1 tablespoon chopped garlic, and sauté briefly. Add the chopped onion, 4 slit green chilies, a handful of curry leaves, and ½ tablespoon turmeric powder. Sauté until the onions turn golden.
Add tomato:
Add the chopped tomato and cook for 2 minutes until it softens.
Cook the vegetables:
Add the chopped carrot, beans, and green peas (together about 1 cup). Sauté for a few minutes until slightly tender.
Simmer:
Pour in ½ tumbler (about 100 ml) of water and let the vegetables cook through. Add more water as needed (usually about 2½ to 3 cups total) and salt to taste. Bring it to a rolling boil.
Combine:
Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps. Mix in ½ cup of cashews at this stage.
Finish:
Once the rava is fully cooked and reaches a soft, fluffy consistency, add freshly chopped coriander leaves and 2 tablespoons of ghee for extra flavor.