Heat a non stick pan and add the rava. Roast it until it becomes fragrant and dry. Stir occasionally. Don't brown it. Remove it from heat and let it cool.

In the same pan heat ghee (or butter/ oil). Add mustard seeds. When they sputter, add cumin seeds. When they begin to sizzle, add urad and chana dal. Fry for another 30 seconds.

Now add hing and cashew nuts (if using peanuts, add them now as well). Fry them. Next add curry leaves, dried red chili and green chili.

Next add onions and cook until it turns pink and translucent. Then add ginger garlic paste and cook for another 30 seconds.

In a separate medium sized pot, boil 2.5 cups water and bring it to a boil.

To the onions, in the pan, add the roasted rava and salt and mix.

Next add the boiling water to the rava mixture in the pan.

Stir continuously to avoid any lumps. Once you get a uniform consistency, cover the pan with a lid and allow it to cook.

Stir occasionally. Add lemon juice and mix well.

Cook for another 5 minutes or until the rava is cooked well.

Remove from heat and transfer to serving bowl. Garnish with cilantro.