Take a pan or a wok and heat it.
Add oil and heat it.
Add mustard seeds and let them pop up.
Add urad dal/ black gram into it and saute few seconds.
Add slit green chillies, cashewnuts and saute well.
Add fresh curry leaves and let them crackle.
Add finely chopped onions and saute until onions turn very soft.
Add crushed ginger.
Add chopped tomatoes, salt to taste, turmeric powder, mix and cook for a minute.
Add water and bring the water to a boil.
Add roasted sooji by stirring the sooji in water to avoid lumps.
Keep stirring continuously to avoid lumps and until water gets absorbed.
Cover the lid and cook for 3-5 minutes on low heat.
Switch off the flame.
Give a mix to make the kichadi light and grainy.
Garnish with coriander leaves.
Pour ghee (optional) and serve hot with pickle or chutneys.