By Nikita Toppo
This South Indian delicacy is savoury, tangy and flavourful and goes well for a wholesome lunch. Here is the recipe.
1 cup semolina, 2 tomatoes, 1/4 cup grated carrot, 1/2 cup onions, 1/4 cup green peas, 1 green chillies, 1 tbsp chopped ginger, 1 sprig curry leaves, 2 tbsp chopped coriander, cashews, 1 tsp mustard seeds, 1 tsp Bengal gram, 1 tsp black gram, 1 tsp cumin seeds, 1/2 tsp turmeric, salt to taste, 2 tbsp oil, 1/4 cup ghee, 3 cups water
Roast the Semolina on low flame until it gives out a nice aroma. Heat ghee, oil and roast cashews until golden.
Add mustard seeds, cumin, black gram, Bengal gram to the same oil, fry well, then add chopped onions and fry for another 2 minutes.
Then add green chillies, chopped ginger and fry until onions turn soft. Add diced tomatoes and cook for 2 minutes.
Then add carrot, peas, turmeric, curry leaves and salt and cook well, now add water and bring it to a boil.
Add semolina, mix well, cover it and cook for 3 minutes. Add coriander, cashew, 2 tbsp ghee. Mix well and serve.