Ingredients:

• Rava – 2 cups
• Onions – 1 big (cut lengthwise)
• Tomatoes – 1 medium (chopped)
• Green Chillies – 2 (slit lengthwise into 2)
• Carrot, Beans, Peas chopped – 1/2 cup
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1/2 tsp
• split urad dal – 1/2 tsp
• Salt to taste
• Curry Leaves – a few
• Oil – 2 tbsp

Method:

Slightly roast the rava in a dry pan and set aside. In another pan, heat the oil, splutter mustard seeds, then add the urad dal, curry leaves and fry for a while. Then add onions and green chillies/red chillies and fry for a while. To this, add tomatoes and fry for a while. Then, add the vegetables and saute for a couple of minutes. Pour about 3-4 cups of water to this. Add salt, turmeric powder and mix well and allow the water to boil. When the water is boiling and the vegetables are almost cooked, add in the rava slowly and keep stirring simultaneously so as to not form lumps and cook till done. (till the water all evaporates). If you add too much water, the kichadi might become sticky. This can be had as a light tiffin. Can have pickles or coconut chutney or any hot chutneys as side dishes.