Dry roast the rava. Even if you are using roasted rava, do not miss this step.
Heat oil in a heavy bottom pan, splutter mustard seeds, crackle cumin and add hing. To this add chopped chilies, curry leaves and ginger.
To the sizzling tempering, add chopped vegetables and saute for a minute.
To this sauteed veggies, add turmeric powder and salt. Add ¼ cup to ½ cup of water, for the veggies to cook. Cover and cook for 8-10 minutes in a medium flame for the veggies to get cooked,
While the vegetables are cooking, heat 4 cups of water on the stove or in a kettle. Boiling water is important. Do not use lukewarm or cold water. This will result in pasty kichadi.
After the said time, remove the cover and check the doneness of the vegetables. Now add the roasted rava and saute for 2 minutes.
Now slowly add hot water to this rava. Take care while adding hot water, add 1 cup at a time, and mix. Do not add all at once, there is a chance of the water to boil over and splatter. So take care, one at a time and mix.
After adding hot water, mix well. Cover and cook in slow flame for 8-10 minutes. The rava will absorb all the liquid and become soft and fluffy.
After the said time, remove cover, mix well. The kichadi must have well soft and fluffy. To this add 3 tablespoon generous ghee and mix well. Do not skimp the amount of ghee. That is what makes the kichadi rich.
Finally garnish the kichadi with fresh coriander leaves, serve warm.
Kichadi has enough spice, so i usually enjoy it as such. If needed you can serve it with Coconut chutney or Tomato chutney.