|
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 the the
semolina and stir continuously till the semolina
gives out a nice aroma.
- Takes about 7-8
minutes to roast the semolina on low.
- Add the salt and
stir. Carefully pour in 2 cups boiling water and
stir well.
- Use a long
handled ladle for stirring to keep away from 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 and 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.
Making time: 20
minutes
Makes for: 2 cups
Variation: Add
some grated carrot or peas along with the onions
if you are a veggie buff.
|
