Servings: 4-5

Masala Paste: 

• 1 medium onion 

• 1 medium tomato 

• 5-6 garlic cloves 

• 1-inch ginger 

• 6-8 green chillies 

• 1/4 cup coriander 

• 1/4 cup mint 

• 1-inch cinnamon 

• 2 cardamoms 

• 5-6 cloves 

• 1 tsp fennel seeds 

• 1/4 teaspoon turmeric 

• Water  

Ingredients: 

• 3 cups water 

• 1 cup avarekalu/field beans 

• Salt to taste 

• 2 cups roasted rava/semolina 

• 1/4 cup oil 

• 1/2 teaspoon mustard seeds 

• 1 sprig curry leaves 

• 1 small onion, chopped 

• 1 small tomato, chopped 

• 1 1/2 cups water

• 2 tablespoons lime juice 

• 2 tablespoons coriander leaves, chopped  

Method:

1. Dry roast Rava in a Kadai until it turns golden brown. (You can use ready-roasted rava). 

2. Pressure cook avarekalu with 1/2 teaspoon salt for 2-3 whistles. Let the pressure drop before opening the lid.

3. Meanwhile, add all the masala paste ingredients to the blender and blend into a smooth paste. 

4. Heat oil in a Kadai. Add mustard seeds and let them splutter. 

5. Next, add curry leaves, chopped onion, tomato, and salt to taste. Cook until soft, then add the masala paste. 

6. Cover and cook for 5 minutes on medium heat. 

7. Add boiled avarekai, water, and cook for an additional 2-3 minutes. 

8. After the water starts boiling, reduce the heat and add lemon juice. 

9. Now, add roasted rava little by little and continuously stir to avoid lumps. 

10. Cook covered for about 5 minutes on medium-low heat or until done. 

11. Add coriander leaves and mix well. 

12. Remove from the stove and serve hot with plain yogurt.