Ingredients:

  • 1.5 cups (270g) semolina
  • 2 tbsp (30ml) ghee
  • 1 tsp (5g) mustard seeds
  • 1 tsp (5g) urad dal
  • 1 tsp (5g) cumin seeds
  • 12 fresh curry leaves
  • 2 tbsp (20g) cashews, halved
  • 1 medium (110g) onion, finely diced
  • 1 tbsp (15g) fresh ginger, minced
  • 3 green chilies, slit lengthwise
  • 0.5 cup (60g) carrots, finely diced
  • 0.5 cup (60g) green peas
  • 3 cups (710ml) water
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) lemon juice
  • 0.25 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat a pan over medium-low heat. Add the semolina and stir constantly for 3-5 minutes until the raw smell vanishes and it emits a toasted, nutty aroma. Remove from the pan and set aside.
  2. Heat ghee or oil in the same pan. Add mustard seeds; once they pop, add urad dal, cumin, and cashews. Sauté until the cashews are mahogany-colored.
  3. Toss in the curry leaves, onions, ginger, and green chilies. Sauté until the onions are translucent and soft.
  4. Stir in the carrots and peas, cooking for 2-3 minutes until the vegetables are slightly tender.
  5. Pour in the water and salt. Bring the mixture to a rolling boil.
  6. Lower the heat and pour the roasted semolina in a slow, thin stream with one hand while stirring vigorously with the other to prevent lumps.
  7. Continue stirring until the water is absorbed and the semolina is fluffy. Stir in lemon juice and chopped cilantro before serving.