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Preparation Time: 5 minutes 

Cook Time: 15 minutes 
Serves : 3-4
Sooji/ Bombai rava: 2 cups
Onion: 1 sliced 
Tomato: 1 medium chopped 
Green chilies: 6 slit 
Curry leaves: 1 sprig
Turmeric: 1 tsp
Salt to taste 
Water : 6 cups 
For Tempering:
Chana Dal/ Senaga pappu: 2 tsp
Urad Dal/ Minappappu: 2 tsp
Mustard seeds/ aavalu: 2 tsp
Cashews: 2 tsp
Dry roast the rava for 2 minutes and keep aside.
Heat 2 tbsp oil or ghee in a pan and add all the ingredients under tempering. Once the seeds start splattering, add curry leaves, green chilies, onions and turmeric. Cook until onions are translucent. 
Add tomatos and salt cook until they turn mushy. Add water. Once it comes to a boil, add the dry roasted rava slowly by mixing well no lumps are formed. 
Simmer the stove and cook for 2 minutes. Turn of the heat. Serve with some lemon juice.