Karina Sharma
1 cup Rava, mixed veggies (peas, carrots, beans), cumin, mustard seeds, turmeric, ghee/oil, and salt.
Heat a pan and dry roast the Rava on medium heat until it turns light golden.
In a pan, heat ghee. Add cumin seeds, mustard seeds, asafetida, green chilies, and grated ginger. Let them splutter.
Add the moong dal to the tempering and sauté for a couple of minutes.
Add the roasted Rava to the tempering. Stir well. Pour in the water, add turmeric powder and salt.
Cover and cook for 5-7 minutes, stirring occasionally, until the water is absorbed and the Rava is cooked.
Enjoy your warm and comforting Rava Khichdi.