Ingredients:

• 1 cup – Soya (nutrella, etc.) granules
• 1/2 cup – Wheat bran or semolina (rava)
• 2 Green chillies finely chopped
• 1 Onions finely chopped
• 1/2 tsp – Ginger grated
• 1 stalk Curry leaves
• 1 tbsp – Coriander finely chopped
• 3-4 Tomato slices
• 1/2 tsp – Each Cumins & Mustard Seeds
• 1/2 tsp – Each Channa & udad dals (Bengal gram & black gram dals)
• 1/4 tsp – Turmeric powder
• 3-4 Pinches Asafoetida
• 1 tbsp – Oil
• salt to taste
• 2 tsp – Lemon juice

Method:

1. Roast rava in a heavy pan, stirring continuously, till aroma exudes.
2. Empty and keep aside.
3. Roast granules in same pan, stirring continuously, till warm.
4. Empty and keep aside.
5. Heat oil in same pan. Add dals and stir for few seconds.
6. Add seeds and cook till the sputter
7. Add ginger, chillies, curry leaves and chopped onion.
8. Stir till onion is tender.
9. Add rava and soya granules. Stir for a minute.
10. Add all other ingredients, except lemon juice, tomato and coriander.
11. Add 2 cups boiling water and stir to avoid lumps.
12. Use a long handled spoon to avoid splattering
13. Add more water if necessary, to cook the rava and granules.
14. Add lemon juice and coriander.
15. Mix well. Cover and cook on low for 2-3 mins.
16. Garnish with tomato slices.
17. Serve piping hot.

Recipe courtesy of Saroj Kering