A savory South Indian breakfast porridge made with roasted semolina and mixed vegetables. This wholesome and flavorful dish comes together quickly, making it a perfect hearty start to your day.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A classic South Indian comfort food, this simple egg scramble is made with onions, green chilies, and fragrant spices. It comes together in just 15 minutes and is the perfect side dish for rice and sambar.
About Rava Kichadi, Vegetable Sambar and Muttai Poriyal
Gut-friendly Rava Kichadi with protein-packed Muttai Poriyal and sambar – homestyle comfort food at its best!
This tamil dish is perfect for lunch. With 907.64 calories and 35.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Mixed Vegetables (Finely chopped carrots, peas, and green beans)
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
3 cup Water
1.25 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
In a heavy-bottomed pan, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and turns a very light golden color, but do not let it brown. Transfer to a plate and set aside.
2
In the same pan, heat the ghee over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal, chana dal, and cashew nuts. Sauté for 1-2 minutes until the dals and cashews are golden. Add the curry leaves and sauté for another 30 seconds.
3
Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
4
Add the mixed vegetables (carrots, peas, beans) and sauté for 4-5 minutes, stirring occasionally, until they are slightly tender.
5
Stir in the chopped tomato and turmeric powder. Cook for 2-3 minutes until the tomatoes soften and become mushy.
6
Pour in 3 cups of water and add salt. Increase the heat to high and bring the mixture to a rolling boil.
7
Reduce the heat to low. With one hand, pour the roasted rava in a slow, steady stream into the boiling water. Simultaneously, stir continuously with the other hand to prevent any lumps from forming.
8
Once all the rava is added, mix well until it absorbs most of the water. Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes, allowing the rava to steam and cook through completely.
9
Turn off the heat and let the kichadi rest, covered, for 5 minutes. Uncover, add the fresh lemon juice, and gently fluff with a fork. Garnish with chopped coriander leaves and serve immediately.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
3 pcs Green Chili (finely chopped, adjust to taste)
1 tsp Mustard Seeds
1 tsp Urad Dal (provides a crunchy texture)
10 leaves Curry Leaves (fresh)
0.125 tsp Asafoetida (a small pinch)
0.25 tsp Turmeric Powder
0.5 tsp Black Pepper (freshly ground)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Egg Mixture
In a medium bowl, crack the 8 eggs.
Add the salt, turmeric powder, and freshly ground black pepper.
Whisk gently with a fork or whisk until the yolks and whites are just combined. Be careful not to over-whisk, as this can make the eggs tough. Set aside.
2
Temper the Spices
Heat the coconut oil in a wide, non-stick pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
Carefully add the curry leaves and asafoetida, and let them sizzle for a few seconds until fragrant.
3
Sauté the Aromatics
Add the finely chopped onions and green chilies to the pan.
Sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and slightly golden at the edges.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
4
Cook and Scramble the Eggs
Reduce the heat to medium-low and pour the whisked egg mixture evenly over the sautéed onions.
Let the mixture cook undisturbed for about 30-45 seconds to allow the bottom to set slightly.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
Continue this process for 2-3 minutes, breaking up the curds as you go, until the eggs are cooked through but still moist and fluffy.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Give it a final gentle mix and serve the Muttai Poriyal immediately.
