Kichadi with semiya and ravai

Ingredients:

Semiya/vermicelli - 1 cup (dry roasted)

Ravai/sooji - 1 cup (dry roasted)

Onion - 1/2 (chopped)

Tomato - 1/2 (chopped)

Green chilies - 3 (slited)

Brinji ilai/bay leaf - 2

Cinnamon - 2 small pieces

Cloves - 4

Kadalai paruppu/channa dhal - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves few

Coriander leaves - 1/4 cup (chopped)

Lemon - 1/2

Carrot - 1/4 cup (chopped)

Beans - 1/4 cup (chopped)

Peas - 1/4 cup (I used frozen peas)

Butter 2 tbsp

Oil - 3 tbsp

Salt

Water - 4 cups 

Method:

In a big pan add butter and oil, let it melt, add mustard seeds and channa dhal, once mustard seeds started to splutter add cinnamon, cloves and bay leaves. saute well, add curry leaves, coriander leaves,  green chilies, onion and tomato, fry them until, onion changed its color. Then add all the vegetables, mix well. Now add 4 and 1/2 cups of water. For one cup of sooji, I took 2 and 1/2 cups of water. For semiya I took 2 cups of water for one cup. So totally I have added 4 and 1/2 cups of water. Wait until the water to boil. Then add the semiya, let the semiya to cook, add salt. Time to add sooji, slowly add the sooji by mixing the kichadi with the wooden spoon, otherwise sooji became like a lump. Once all done adding, squeeze the lemon and mix well. Kichadi is ready, serve with coconut chutney.