Wheat Rava with Veggies

Ingredients

• 1 1/2 cups wheat rava (cracked wheat)
• 2 cups bell-pepper, red, yellow, or green or mixed
• 1 1/2 cups peas
• 1 1/2 cups green beans, chopped fine
• 1 1/2 cups carrots, cut into small cubes
• 1 1/2 cups tomatoes, cut into small cubes

For Seasoning

• 4-5 tsp vegetable oil
• 1 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• 2-4 green chillies, chopped
• 3/4 tsp dhania-jeera powder (coriander-cumin)
• 1/4 tsp turmeric powder
• Salt to taste
• 1/4 cup cilantro (coriander leaves), finely chopped
• 3 1/2 cups water

Preparation

1. Place the green beans, peas, and carrots in a microwave-safe bowl with a little water and salt and cook in the microwave for 3-4 minutes or until just tender, and set aside.
   
   
2. Roast the wheat rava in a skillet for 2 minutes, remove in a bowl, and let cool.
   
   
3. Heat the oil in a skillet or large saucepan. Add the cumin and mustard seeds and fry until they start to pop. Add the green chillies and fry for a few seconds.
   
   
4. Add the turmeric powder and 3 cups water along with salt. Let the water come to a boil.
   
   
5. Add the cooked veggies and wheat rava, dhania-jeera powder, and salt as needed. Add half of the chopped cilantro. Cover and cook on medium heat, stirring occasionally for 8-10 minutes or until the water is absorbed and the rava is cooked. Depending on how coarse the rava is, you might need to add another 1/2 cup water at this stage, and let the wheat rava with veggies cook for another 5 minutes or until tender and the water is absorbed.
   
   
6. Garnish the wheat rava with veggies with the remaining cilatro and serve hot with a dash of lime/lemon juice or a lime wedge.

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