Khara Bath

for roasting rava

• ½ cup fine rava or 80 grams fine rava (sooji or cream of wheat)

for frying cashews

• 1 tablespoon oil or ghee (clarified butter)
• 10 to 12 cashews

for making khara bath

• ½ teaspoon mustard seeds
• ½ teaspoon chana dal (split husked bengal gram)
• ½ teaspoon urad dal (split husked black gram)
• 3 tablespoons finely chopped onions
• 3 tablespoons finely chopped capsicum (bell pepper)
• 3 tablespoons finely chopped carrot
• 3 tablespoons finely chopped tomatoes
• 2 to 3 tablespoons frozen green peas
• 7 to 8 curry leaves
• ½ teaspoon sugar or add as required
• salt as required
• 1 teaspoon vangi bhaat masala
• ¼ to ½ teaspoon red chilli powder (optional) - to make the dish spicy
• 1.5 cups water
• 2 tablespoons ghee to be added later
• 2 to 3 tablespoon chopped coriander leaves (cilantro)
• few wedges of lime or lemon while serving