Heat a pan over medium heat and add 1 tbsp ghee or oil.

Add the cashews and roast until golden brown. Set aside.

To the same pan, add 1 tbsp ghee and the rava.

Roast until lightly golden brown and has a deeper, slightly nutty smell. Set aside.

Add 1 tbsp oil to the pan, along with mustard seeds, cumin, turmeric, Asafetida, and curry leaves.

When the seeds start to pop and sizzle, add the onion and sauté until softened.

Add the rest of the veggies and sauté until fork tender.

Add the sambar and chili powders and salt and mix well.

Add the water and bring to a boil.

Add the roasted rava slowly, mixing well between each addition.

When the water has been mostly absorbed, cover with a lid and simmer for 2 minutes.

Remove the lid, add the cilantro and remaining tablespoon of ghee, and mix again.

Serve hot with chutney, pickle (Indian style), or yogurt!