Rava Khichadi - A super yummy and healthy Breakfast | Brunch Option!

Rava Khichadi is one of the recipes that Amma came across during Panguni Uthiram celebrations at our local Bhajan Samaj. This is one of the breakfast options that is served to all who are a part of this celebration. Amma loved this and had never tasted something so delicious like this! It appeared like our normal Rava Upama but this was even more moist and best part this had the richness of Ghee | Clarified Butter as well as the nutrition from Moong Dal.

Amma has created her own version by incorporating many veggies too! In all this is super delicious and is an all time favourite at home! As per Appa the best accompaniment for this Rava Khichadi is Coconut Chutney and this is the only dish for which he gives Sambar a pass. Amma loves it with both Sambar and Coconut Chutney. I just love it in all its purity - as is!

INGREDIENTS

1 cup Rava | Semolina
1/2 tsp Homemade Ghee | Clarified Butter
1/4 cup Moong Dal
2 tblsp Tomato, diced to 1/4" cube
2 tblsp Onion, diced to 1/4" cube
2 tblsp Green Shimla Mirch | Bell Pepper | Capsicum. diced to 1/4" cube
2 tblps Gajar | Carrot, diced to 1/4" cube
2 tblsp Fresh Matar | Peas
2 to 3 Green Chilli, roughly chopped
1/4 tsp Haldi | Turmeric Powder
2 1/2 cups +  3/4 cups Water, warm
3/4 tsp Salt | To taste
For Tempering
4 to 5 Kaju | Cashewnut | Optional
2 tsp  Homemade Ghee | Clarified Butter
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
1 sprig Kadhi Patta | Curry Leaves

METHOD

• Wash and then soak Moong Dal in 3/4 th cup warm water for atleast an hour.
• In a non stick kadhai, heat 1/2 tsp Ghee and roast Rava till it becomes fragrant. Stir continuously so that Rava does not get burnt. This should take about 3 minutes. Keep aside.
• In the same kadhai heat remaining ghee and add Kaju. Roast Kaju to a nice golden brown colour. Remove Kaju with a slotted spoon and keep aside. Let the little bit of ghee remain in the kadhai.
• In the same kadhai add Rai, As Rai crackles, add Urad Dal, Channa Dal and Kadhi Patta and roast for 2 seconds. 
• Add onion and haldi. Saute for 2 minutes.
• Add capsicum, carrot and peas and saute for 1 minute.
• Add soaked moong dal along with the water and mix well. When it comes to a boil, reduce flame to low and cover cook till moong dal is cooked. The dal should retain its shape but smash easily when pressed with fingers.
• Add water and salt. Mix well. Increase the flame to high till this comes to a boil. Again reduce flame to low.
• Stirring continuously with one hand, add roasted rava and tomato. Mix well and ensure no lumps are formed. You need to stir till rava is cooked. This should take approximately 3 minutes.
• Switch off the gas and transfer to a serving bowl. Garnish with roasted Kaju.
• Serve hot with Coconut Chutney.

We relished this aromatic and yummy Rava Khichadi with Coconut Chutney and Kathirikkai Murungakkai Chembu Sambar.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.