In a heavy pan heat 1 teaspoon ghee and add 1 cup rava, roast on low flame until it is nutty & fragrant without changing color. Remove and set aside.
In the same pan heat 2 teaspoon oil and 1 teaspoon ghee, add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds followed by 1 teaspoon Urad Dal & 1 teaspoon Chana Dal. As they begin to turn golden brown, add 8-10 cashews.
As they turn golden brown, add 1 green chilli finely chopped along with 1” ginger finely chopped and a sprig of curry leaves. Fry for a minute.
Add 1 onion finely chopped. Fry on low flame until it is translucent.
Now add 1 tomato finely chopped and cook on low flame for 3-4 mins.
Next add ¼ teaspoon sambar powder, ¼ teaspoon turmeric powder and cook for a minute.
Add ¼ cup green peas and 1 small carrot finely chopped (if using) and cook on low flame for 2-3 minutes.
Next add 3 cups water and mix well. Add salt as needed.
Add ½ teaspoon idli podi/chutney powder and mix it without any lumps.
Now add 2-3 tablespoon grated coconut.
As the water begins to boil, add the roasted rava.
Mix it quickly without any lumps.
Keep it covered and cook on low flame for 7-8 minutes. It should look soft, but without any extra water.
Remove it from heat and let it rest for 5-10 mins. And then drizzle a few drops of lemon juice as needed and mix well.
Serve hot or warm immediately with coconut chutney and filter coffee!
Adjust the amount of sambar powder and idli podi depending on spice preference.
Grated coconut adds to the taste of the khara bath but can also be skipped.
This kharabath recipe can be made without any vegetables but with just onions and tomatoes too.