Ingredients:
- Curry leaves (10-12)
- Mustard seeds (1 Tbsp)
- Onion (finely chopped – 1/4 cup)
- Carrots (finely grated – 1/3 cup)
- Tomatoes (1-1.5 cups: I usually chop 3 medium sized)
- Green peas (1/3 cup)
- Semolina/Sooji (1 cup)
- Chana dal or broken peanuts – a handful
- Green chilly (optional – chopped 1)
- Oil – 2 Tbsp
- Water – as required ( I usually need about 1.5 to 2 cups)
- Salt – as required
Cooking method:
- Heat oil in a wok/skillet/saucepan to medium high
- Add the mustard seeds and curry leaves – Allow to sputter
- Add the dal or peanuts and dry roast for 1-1.5 mins
- Add the onion and chilly (if using) and wait till the onion turns translucent
- Add the semolina and dry roast until it just starts to turn light brown – Stir once in a while to prevent it from getting burnt and lower the flame when the color is uniformly very light brown
- Add the carrots and green peas – Mix and continue to stir for a minute or two
- Add the chopped tomatoes and sprinkle salt
- Mix everything thoroughly
- Gradually add water in different sections of the mixture and continue to stir to avoid lump formation – Don’t add too much water in a section, it’ll become watery – You’ll notice that the semolina starts coming together and becoming soft in the areas where it moistens – You want to make sure the water is added very slowly and uniformly across all areas of the mixture
- Once desired softness in consistency is uniformly achieved, turn off the flame and serve yourself a hot bowl!