Rava Kichadi Recipe – Easy Vegetable & Dal Semolina Dish

Last Updated on 5 months ago by Neha Deshmukh

Rava Kichadi Recipe – Easy Vegetable & Dal Semolina Dish

Introduction

There’s just something so comforting about a warm bowl of kichadi, isn’t there? It’s the kind of dish my nani (grandmother) would make when I was feeling under the weather, or just needed a little extra love. This Rava Kichadi is my take on that classic comfort – a quick, easy, and incredibly flavorful version packed with veggies and the goodness of dal. It’s perfect for a weeknight dinner, a light lunch, or even a cozy breakfast! I promise, once you try this, it’ll become a regular in your kitchen too.

Why You’ll Love This Recipe

This Rava Kichadi is a winner for so many reasons! It’s ready in under 30 minutes, making it a lifesaver on busy days. It’s also wonderfully versatile – feel free to swap out the veggies for whatever you have on hand. Plus, it’s a complete meal in one pot, offering a good balance of carbs, protein, and nutrients. And honestly, the aroma while it’s cooking is just heavenly!

Ingredients

Here’s what you’ll need to make this delicious Rava Kichadi:

• 1 cup Rava (Sooji, semolina)
• 1 Onion
• 1 Tomato
• 2 tablespoons Carrot, diced
• 2 tablespoons Green peas
• 5 Green chillies
• 1 tablespoon Ginger, chopped
• 0.25 teaspoon Turmeric powder
• 3-4 cups Water
• 1 tablespoon Ghee
• 2-3 tablespoons Oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoons Chana dal (split chickpeas)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Rava, or semolina, is the star here. It gives the kichadi a lovely texture. You can use fine or coarse rava, but fine rava cooks a little faster.

Traditionally, kichadi uses moong dal (yellow split lentils), but I love the combination of urad and chana dal for a slightly different flavour profile. Feel free to experiment! You could also add a tablespoon of toor dal (pigeon pea lentils) for extra protein.

And don’t underestimate the power of the tempering! That initial sizzle of mustard seeds in hot oil is essential for building flavour. It’s what takes this kichadi from simple to spectacular.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you want a super soft kichadi, soak the chana dal and urad dal in water for about an hour. This step is optional, but it does make a difference.
2. While the dal soaks (if using), prep your veggies. Slice the onion lengthwise, chop the tomato, dice the carrots, and slit the green chillies.
3. Now, heat the oil in a kadai or pressure pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them cook for a minute or two, until they turn golden brown. Then, toss in the curry leaves – they’ll sizzle beautifully!
4. Add the sliced onions, green chillies, and chopped ginger to the pan. Sauté until the onions turn translucent, about 3-5 minutes.
5. In a separate pot, bring 3-4 cups of water to a boil. We’ll need this hot water for cooking the rava.
6. Lightly roast the rava in a teaspoon of oil until it becomes fragrant. This step isn’t strictly necessary if you’re using pre-roasted rava, but it really enhances the flavour. Be careful not to burn it!
7. Add the chopped vegetables (tomato, carrots, and green peas) to the tempered spices and sauté for another 2 minutes.
8. Now, add the roasted rava, turmeric powder, and salt to the pan. Stir well to combine everything.
9. Carefully pour the boiling water into the mixture while stirring continuously. This is important to prevent lumps from forming.
10. Cover the pan and cook on low heat for 8-10 minutes, or until the water is absorbed and the kichadi has softened.
11. Finally, drizzle the ghee over the cooked kichadi and mix gently before serving. That ghee just adds a lovely richness!

Expert Tips

• Don’t stop stirring! Especially when you add the boiling water, continuous stirring is key to preventing the rava from clumping.
• Adjust the water: If the kichadi seems too dry, add a little more hot water. If it’s too wet, cook for a few more minutes uncovered.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free Notes: Rava (semolina) is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.
• Spice Level Adjustment: Reduce the number of green chillies for a milder kichadi, or add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a dash of garam masala too!
• Quick Kichadi Variation: Skip the soaking of the dal and use pre-roasted rava to cut down on cooking time.

Serving Suggestions

Rava Kichadi is delicious on its own, but it’s even better with a side of:

• Plain yogurt (dahi)
• Papadums
• A simple cucumber raita
• A dollop of pickle (my favourite is mango pickle!)

Storage Instructions

Leftover Rava Kichadi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

• Is this kichadi suitable for babies/toddlers? Yes, it is! Just reduce the amount of salt and chillies, and make sure the vegetables are well-cooked and soft.
• Can I use a different type of dal in this recipe? Absolutely! Moong dal, toor dal, or even a mix of dals would work well.
• What is the best way to prevent the rava from clumping? Continuous stirring when adding the boiling water is the most important thing.
• Can I make this kichadi in an Instant Pot? Yes! Sauté the spices and vegetables in the Instant Pot, then add the rava, water, and salt. Cook on high pressure for 3-4 minutes, followed by a natural pressure release.
• How can I adjust the consistency of the kichadi? Add more hot water for a softer, more porridge-like consistency, or cook for longer uncovered to thicken it up.