Savory Rava Kitchadi with Vegetables and Spices

1.Dry roast the semolina in a pan over low heat until it turns light golden. Remove and set aside.

2.In the same pan, heat ghee or oil. Add mustard seeds and cumin seeds, and let them splutter.

3.Add the chopped onions and green chilies, sauté until the onions turn translucent.

4.Stir in the grated ginger and mixed vegetables, cooking for a few minutes until the vegetables are slightly tender.

5.Add the split yellow moong dal and sauté for another minute.

6.Pour in the water and add turmeric powder, garam masala, and salt. Bring to a boil.

7.Once boiling, slowly add the roasted semolina while stirring continuously to avoid lumps.

8.Reduce the heat to low, cover the pan, and let it cook for about 5-7 minutes until the semolina absorbs the water and becomes fluffy.

9.Remove from heat and let it sit covered for a couple of minutes.

10.Fluff the kitchadi with a fork, garnish with fresh coriander leaves, and serve hot.