Soya Rava Kichadi
Protein-rich • Delicious • Easy to prepare
Preparation
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2-3 People
Nutrition Facts (per serving)
Energy: 250-300 kcal
Protein: 10g
Carbohydrates: 45g
Fat: 6g
Fibre: 5g
Ingredients - Quantity
- Soya Granules - ½ cup
- Rava (Semolina) - 1 cup
- Water - 3 cups
- Onion (finely chopped) - 1 medium
- Tomato (chopped) - 1 small
- Green Chilies (chopped) - 2
- Ginger (grated) - 1 tsp
- Carrot (chopped) - ¼ cup
- Green Peas - ¼ cup
- Mustard Seeds - ½ tsp
- Cumin Seeds - ½ tsp
- Curry Leaves - A few
- Turmeric Powder - ½ tsp
- Red Chili Powder - ½ tsp
- Salt - To taste
- Oil/Ghee - 2 tbsp
- Coriander Leaves - For garnish
Cooking Instruction
- Boil Soya Granules: In boiling water, cook soya granules for 5 minutes. Drain and squeeze out excess water.
- Roast Rava: Dry roast the rava in a pan until slightly golden. Set aside.
- Prepare Seasoning: Heat oil/ghee, add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
- Sauté Vegetables: Add chopped onions, green chilies, and grated ginger. Cook until onions soften. Add chopped tomatoes, carrots, peas, and cooked soya granules. Stir well.
- Spices: Add turmeric powder, red chili powder, and salt. Stir and cook for 2-3 minutes.
- Cook with Water: Add 3 cups of water to the pan, bringing to a boil. Slowly add roasted rava while stirring continuously to avoid lumps.
- Simmer: Lower the heat and cook for 3-4 minutes, stirring occasionally. Cover and simmer until the kichadi reaches a soft, fluffy texture.
- Garnish: Garnish with fresh coriander leaves and serve hot with coconut chutney or curd.
