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Khara Bath is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Heat ghee or oil in a large skillet over medium heat. Add mustard seeds; let them splutter, then add urad dal, chana dal, and cashews. Sauté until dals and cashews turn golden brown.
Add green chilies, minced ginger, and fresh curry leaves. Stir for 30 seconds until aromatic.
Add chopped onions and cook on medium heat for 3–4 minutes, until translucent. Mix in the chopped tomatoes, turmeric, and salt, and cook for 2 minutes until tomatoes soften.
Stir in the mixed vegetables and cook for another 3–4 minutes until they begin to soften, stirring occasionally.
Pour in 2.5 cups water. Bring to a gentle boil, then reduce heat to low. Slowly add the semolina in a steady stream, stirring constantly to prevent lumps.
Continue stirring as the mixture thickens. Cover and cook on low heat for 5–7 minutes, until the semolina is fully cooked and the mixture pulls away from the pan.
Turn off heat. Add lemon juice and chopped cilantro, mix thoroughly, and let rest for 2 minutes before serving.
