Rice Rava and Dals Khichdi

Name: Rice Rava and Dals Khichdi
Cuisine: Indian
Ingredients: 1 cup Rice Rava; 1/4 cup Chana Dal; 1/4 cup Urad Dal; 5-6 Sambar Onions (Chopped); 3-4 Green Chillies (Chopped); Curry Leaves (1 strip); 2 tbsp Coriander Leaves (Chopped); 2 tbsp Ghee/Oil (Cooking); 1/2 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; Asafoetida (Pinch); 1/4 tsp Turmeric Powder; 1/2 tsp Cumin Powder; 1/2 tsp Pepper Powder; 1 tbsp Lemon Juice; 1 cup Hot Water (As needed); Salt (As required)

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#breakfast
#risenshine
#streetfoodofindia
#indiankitchen
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#breakfast
#risenshine
#streetfoodofindia
#indiankitchen
#chefbypassion

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Ingredients

1 cupRice Rava
1/4 cupChana Dal
1/4 cupUrad Dal
5-6Sambar Onions (Chopped)
3-4Green Chillies (Chopped)
Curry Leaves (1 strip)
2 tbspCoriander Leaves (Chopped)
2 tbspGhee/Oil (Cooking)
1/2 tspMustard Seeds
1/4 tspCumin Seeds
Asafoetida (Pinch)
1/4 tspTurmeric Powder
1/2 tspCumin Powder
1/2 tspPepper Powder
1 tbspLemon Juice
1 cupHot Water (As needed)
Salt (As required)

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Steps

1

Wash nicely chana dal and urad dal and soak it in water for about 1/2 an hour to 1 hour.
2

In a Kadai, heat 1 tbsp ghee and fry the rice rava till light golden. Keep aside.
3

Heat ghee/oil in the same kadai. Add mustard seeds and allow it to crackle. Add cumin seeds and asafoetida. Add green chillies and curry leaves and saute for few seconds.
4

Drain out the water from the dals and add it to the kadai and saute it well till light brown.
5

Add onions and fry till they are translucent. Add turmeric powder, cumin powder, pepper powder and salt and saute well.
6

Add the sauted rice rava and saute for a minute. Add hot water. You can add more or less than suggested depending on your requirement. Water should be above the mixture. Give it a good mix and cover and cook till done. Ie. For about 5 minutes.
7

Let it remain covered for another 5 minutes. Open the lid and give it a good mix. Garnish with lemon juice and coriander leaves. Serve hot with green chilli sauce.