Ingredients:
• 1 cup – semolina (not too fine)
• 3-4 cashews, broken
• 1 tsp – udad (black) dal
• 1/2 tsp – each cumin and Mustard Seeds
• 1 stalk Curry leaves
• 1 tsp – coriander, chopped
• 3 green chillies, chopped
• 1 Onion chopped, coarsely
• 2 tbsp – oil
• 1 tsp – Ghee
• 1 tsp – Lemon juice
• salt to taste
• 2-3 cups – boiling water
• few Tomato slices
Method:
- Heat oil in a heavy pan.
- Add the cashew, seeds, dal and fry on low till light golden.
- Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink.
- Add semolina and stir continuously till semolina gives out a nice aroma.
- Takes about 7-8 minutes to roast the semolina on low fire.
- Add salt and stir. Carefully pour in 2 cups boiling water and stir well.
- Use a long handled ladle for stirring to keep away from being hurt by the spluttering.
- If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.
- Add ghee, lemon juice, coriander and mix well.
- Mould into a greased cup and unmould onto serving plate.
- Decorate with tomato slices.
- Serve hot with steaming coffee or tea.
- Can accompany with green chutney or sauce.
- Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.
Recipe courtesy of Sify Bawarchi