Ingredients:
- Rava – 1 cup
- Water – 2 cups
- Cooking oil – 3 tblsp
- Ghee/ clarified butter – 2 tblsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Split channa dhal – 1 tblsp
- Urad dhal – ½ tblsp
- Curry leaves – 1 sprig
- Cashews – 6 -8 nos
- Chopped onion – ¼ cup
- Chopped tomato – ¼ cup
- Chopped carrots – ¼ cup
- Finely chopped ginger – ½ tblsp
- Peas – 2 tblsp
- Turmeric powder – ½ tsp
- Bisibelebath powder – 1 tblsp (or) vangi bath masala – 1 tblsp
- Salt – to taste
- Water – as req
Procedure:
- Dry roast the rava in a pan and transfer into a bowl.
- Heat the oil and ghee in a pan and add the mustard seeds and cumin seeds, allow it to splutter
- Now add the split channa dhal, urad dhal, cashews and curry leaves.
- Add the chopped onion, ginger and sauté it for a min and add the carrot, tomato, peas. Sauté it for about 2-3 mins
- Now add the turmeric powder and bisibelebath powder, mix well and add desire amount of water (approx 2 cups)
- Add required amount of salt and bring it to boil, now add the roasted rava slowly into the mixture and cover it with a lid. Cook it under medium low flame for about 4-5 mins and turn off the flame and keep it in the stove for another 5 mins.
- The spicy, tasty and grainy “KHARA BATH” is ready to serve.
- Serve hot with spicy coconut chutney
NOTE/TIP:
- You can even add chopped beans and capsicum
- Instead of bisibelebath powder, you can add plain chilli powder and garam masala
- You have to dry roast the rava into the golden brown color.
