Dry roast the rava in a pan on medium high flame for 5 minutes and take off the heat.
Heat oil in another pan and add mustard, red chillies and split black gram. When they crackle, add green chillies, ginger and curry leaves.
Add 1 and a 1/2 litres of water. Season with salt and bring to boil.
Add the rava and mix well. Stir constantly till the water is reduced. The water will get absorbed by the rava until it attains a somewhat dry, thick porridge-like consistency. If it’s too dry, add more water.
When the rava has absorbed the water, remove from the fire. Cover and keep aside for 5 to 7 minutes. Garnish with ghee and thinly sliced carrots.
By Ria Samuel