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Step 1 - Gather and Prepare Ingredients
10 Min
Prepare all the ingredients as mentioned in the ingredient list. Ensure that everything is measured and ready for use to streamline the cooking process. This includes chopping onions, green chilies, and curry leaves, and keeping the spices and dals (chana dal, urad dal) ready.
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Step 2 - Roast the Rava
5 Min
In a pan, heat 1 tablespoon of ghee on medium flame. Once the ghee melts, add the rava (semolina) to the pan. Continuously stir the rava to avoid burning, and roast it until you start to smell a pleasant, nutty aroma and the rava turns slightly golden. Once done, remove it from the pan and set it aside.
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Step 3 - Roast the Peanuts
5 Min
In a karahi (wok) or a deep pan, heat 1 tablespoon of oil over medium flame. Add the peanuts and roast them, stirring occasionally, until they turn a golden-brown color. Once roasted, remove the peanuts from the karahi and set them aside for later use.
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Step 4 - Fry the spices and onions
5 Min
In the same oil used for roasting peanuts, add the chana dal, urad dal, mustard seeds, and cumin seeds (jeera). Fry these ingredients until they become golden brown. Next, add the chopped green chilies and curry leaves, stirring until the curry leaves become crispy. Finally, add the chopped onions and sauté until they turn transparent, which indicates they are well-cooked but not browned.
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Step 5 - Cook the rava
10 Min
Add water to the karahi, followed by the MAGGI Masala-ae-Magic seasoning and salt. Stir well and bring the mixture to a boil. Once the water starts boiling, reduce the heat to low. Slowly add the roasted rava to the boiling water while stirring continuously to prevent lumps from forming. Continue cooking for about 5 minutes, stirring occasionally, until the mixture thickens and the rava is fully cooked.
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Step 6 - Final touches and serving
3 Min
Turn off the flame and add the roasted peanuts to the cooked rava mixture. Stir everything together thoroughly to ensure even distribution of peanuts. Garnish the dish with freshly chopped coriander leaves. Serve the dish hot and enjoy!
