Khara Bath

Servings

Serving size

1/6 recipe

COOKING TIME

60 minutes

Ingredients

1 1/2 cup Cereals, farina, unenriched, dry (bombay rava or sooji)

1/4 cup Olive oil

1/2 tsp. Black Mustard Seed

2 tsp. Black Lentils (Urad Dal) (soaked overnight)

1 Tbsp Chana Dal (split chickpeas) (soaked overnight)

24 nut Cashews (whole, raw cashews)

2 leaf Curry leaves

2 Tbsp. Ginger root, raw (peeled and minced)

2 small White onions (finely diced)

1 pepper Peppers, hot chili, green, raw (seeds removed and diced)

1 medium Red bell peppers (diced)

1 medium Carrots, raw (finely diced)

1/3 cup Frozen peas

2 medium Tomatoes (finely diced)

1 Tbsp Specialty Spice Spices and Herbs (MTF Vangi Bath Powder)

1/4 tsp. Ground turmeric

1/2 tsp. Salt

4 1/2 cup Water

2 Tbsp, shredded coconut meat, raw

4 Tbsp. Coriander (cilantro) leaves, raw (chopped)

1/2 medium Lemons, raw (cut into wedges)

Instructions

Gather all ingredients and equipment.

In a dry saute pan, dry roast rava on medium low heat, stirring frequently until fragrant, light, crispy, and dry. DO NOT BROWN rava. Remove from heat and set aside.

Pre heat a saute pan over medium heat. Add the oil and preheat. When the oil is hot, toast the mustard seeds until you hear cracking, then add dals and cashews. Fry until dal is golden brown. Add curry leaves and ginger. Once fragrant, add the onions and cook until they are translucent and soft.

Add chilis, bell pepper, carrot, peas, and tomatoes, and cook ~3 minutes or until slightly tender. Add vangi bath powder, turmeric, and salt. Stir to combine.

Add water. Bring the water to a boil and reduce heat to medium low.

Using one hand to pour toasted rava, gently pour rava into the hot water in a steady, slow stream while constantly stirring pot with the other.

Stir vigoriously to break apart any lumps. Cover and simmer until water is completely absorbed, about 2 - 3 minutes. Turn off heat and allow to rest for 5 minutes. As the khara bath cools, the texture will become light and fluffy.

Top with cilantro, grated coconut, and lemon wedge. Serve with coconut chutney.