Rice rava pindi

All ready I posted rice rava upma. But this pindi is a typical one with different taste.  Even many Indians doesnt know this. Like pulihora, there are different types in it. This is a very good option for lunch box. Let start with primary one.

Ingredients:

- rice rava                    1 cup
- split moong dal          1/4 cup
- salt
- water                          2 cups
- roasted channa dal
       powder                  2 tsp
- ghee                            1 tsp
- mango pickle

TEMPERING

- 1 tbsp oil
- 1 tsp split urad dal
- 1 red chilli 
- 1/4 tsp mustard seeds
- 1/4 tsp jeera
- 3 curry leaves

PROCEDURE

-take oil in a deep pan/pressure cooker and heat it. Add  urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curryleaves. 
-now add 2cups of water, moong dal and salt and boil on high flame.
- when boiling check the water taste. If the water is not salty add little more. Lower the flame and add rava slowly  with continuous stirring. Now put the lid and whistle  and wait for 5 more min. 
- turn off the flame. When it becomes cool, make it loose. Now add roasted channa dal powder, ghee and mango pickle. as per your taste.
-ready to eat.

Tips:

- you  make rice rava and store for further use. For rava grind rice into rava (smaller than wheat rava) and seve it to seperate flour.
- you grind the roasted channa dal and store the powder for further use. It is a good combination even with rice and pickle also.
- depending upon your taste, you can mix any pickle. But best taste comes with mango pickle ( avakaya or magaya) only.
- if the cooked rava is sticky and it is not becoming loose next time add 1more tsp oil to the boiling water.