In a Kadai or pan, add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.

In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste)

When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.

Add the required salt and add in the green peas. (I used frozen green peas).

Add the water now and allow to boil. Add the turmeric powder.

While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).

Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).

Serve the hot kichadi