1 cups (200 g) 7 oz Semolina (suji)
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp / 1 1/2 g Mustard seeds (rai)
1 Dry red chilli (sookhi lal mirch)
1 1/2 tsp Black gram (urad dal)
2 1/2 tbsp (30 g) 1 oz Onions, finely chopped
2 Green chillies, chopped into rounds
1 tsp (6 g) Ginger (adrak), finely chopped
a few Curry leaves (kadhi patta)
4 cups (1 litre) 32 fl oz Water
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp / 1 1/2 g Mustard seeds (rai)
1 Dry red chilli (sookhi lal mirch)
1 1/2 tsp Black gram (urad dal)
2 1/2 tbsp (30 g) 1 oz Onions, finely chopped
2 Green chillies, chopped into rounds
1 tsp (6 g) Ginger (adrak), finely chopped
a few Curry leaves (kadhi patta)
4 cups (1 litre) 32 fl oz Water
Salt to taste
method
1. Heat 1 tbsp oil in a pan; roast the semolina on low heat for some time (it should not change colour).
2. Heat the remaining oil in another pan; add mustard seeds, dry red chilli, black gram, onions, green chillies, ginger, and curry leaves; saute for a while.
3. Pour in the water; add salt and bring the mixture to the boil. Now add the roasted semolina.
4. Lower heat and keep stirring continuously so that the mixture is lump-free. Cook till all the water has been absorbed and the mixture is absolutely dry. Serve hot.
2. Heat the remaining oil in another pan; add mustard seeds, dry red chilli, black gram, onions, green chillies, ginger, and curry leaves; saute for a while.
3. Pour in the water; add salt and bring the mixture to the boil. Now add the roasted semolina.
4. Lower heat and keep stirring continuously so that the mixture is lump-free. Cook till all the water has been absorbed and the mixture is absolutely dry. Serve hot.
serving amount
serves: 5
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