Wash the vegetables with enough water. Chop carrot and beans in to half inch long pieces. Peel off the onion and cube it in to medium sized pieces.

Heat a pan and dry roast the rava/sooji for 5 minutes or till the rava gets warmed up and becomes aromatic. Ensure sooji is not burnt. Transfer roasted rava/sooji in to a container and keep the pan back on fire. Add cooking oil to the pan, as oil gets heated add mustard seeds, both lentils and curry leaves. Saute till the mustard seeds pop and lentils turn brown.

At this stage add cashews and chopped onions and continue sauteing. As the onion turns translucent, it's time to add chopped carrot, beans and peas.

As the veggies get roasted add 4 cups of water. Now include salt, turmeric powder and vangi bath powder. Let it boil and vegetables get cooked.

When water is boiling, include roasted sooji/rava carefully because rava tend to splutter. Mix well and continue cooking till rava absorbs all water. Finally squeeze lemon juice on khara bath and switch off the flame.

Healthy and vegetables loaded khara bath is ready. Serve it as breakfast or dinner.

Roasting sooji/rava is an important step which needs to be carried out in medium to low flame stirring continuously. The sooji should be aromatic but never over do it as rava gets burnt.

Chop the vegetables lengthwise and thin so that they get cooked soon.

I always follow 1:2 ratio of rava and water. It may vary with quality of rava, so adjust accordingly.

Do not compromise with amount of oil which turns the khara bath gooey and sticky. Khara bath always demands more oil, no harm even if you use more than suggested.