Serves 3–4Prep 10 minCook 15 min
Method
- Dry-roast the rava on low heat for 4–5 minutes until aromatic; do not brown it.
- Heat oil or ghee. Add mustard, urad dal, chana dal and curry leaves.
- Add onion, chilli and ginger; cook until softened.
- Add water and salt and bring to a rolling boil.
- Lower heat and rain in the roasted rava while stirring continuously.
- Cover for 3–4 minutes. Rest 2 minutes, fluff and finish with coriander and lemon.
Watch & cook
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