Rava uppumavu with banana

Method

1. The night before (or morning): finely chop 100 g (~½ medium) onion and 8 g ginger, dice 80 g (~1 medium) carrot into small cubes and slit 1 green chilli lengthwise into big pieces (easy to pick out for kids).
2. Heat 1½ tbsp coconut oil in the kadai on medium heat for 1 minute. Add ¾ tsp mustard seeds and wait until they pop, about 30 seconds. Add 8 g urad dal and 2 tsp chana dal and stir 1 minute until golden.
3. Add ¾ sprig curry leaves, the onion, ginger, chilli and carrot. Cook 3 minutes, stirring, until the onion is soft.
4. Add 40 g frozen peas, 600 ml (about 2½ cups) water and 1¼ tsp salt. Turn the heat to high and bring to a rolling boil, about 2–3 minutes.
5. Turn the heat to low. Pour in 240 g rava slowly with one hand while stirring with the other, about 1 minute, so no lumps form.
6. Cover and cook on low heat for 2 minutes, until the water is absorbed and the rava looks fluffy. Turn off, rest 2 minutes, then fluff with a fork. Pick the chilli out of the kids' plates. Serve with 4 banana.

Tips

• If it sets too firm, the rava went in too fast or there was too little water. Next time pour it in slower and keep the water at a full boil.

Make it easier

• The night before: Chop onion, carrot, ginger and chilli for uppumavu; box in the fridge.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: gluten (wheat, oats).
• Toddlers: take their portion out before adding chilli or pepper.