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:

1. Heat oil in a heavy pan.
2. Add the cashew, seeds, dal and fry on low till light golden.
3. Add the green chillies, curry leaves and onions. Stir and saute till the onions are pink.
4. Add semolina and stir continuously till semolina gives out a nice aroma.
5. Takes about 7-8 minutes to roast the semolina on low fire.
6. Add salt and stir. Carefully pour in 2 cups boiling water and stir well.
7. Use a long handled ladle for stirring to keep away from being hurt by the spluttering.
8. If it feels too dry , add more water and stir. Keep on low and simmer for 2-3 minutes.
9. Add ghee, lemon juice, coriander and mix well.
10. Mould into a greased cup and unmould onto serving plate.
11. Decorate with tomato slices.
12. Serve hot with steaming coffee or tea.
13. Can accompany with green chutney or sauce.
14. Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.

Recipe courtesy of Sify Bawarchi