Ingredients
- 1 cup fine semolina (rava)
- 3/4 tsp regular salt
- 1 medium size onion, chopped
- 1/4 cup frozen green peas
- 2.5 cups water
For tempering
- 1 tsp channa dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 pinch asafoetida
- 1 tsp chopped ginger (optional)
- 2 slit green chilies
- 2 tbsp oil + 1 tsp oil
Method
- Add 1 tsp oil to a saute pan and toast fine semolina in it till the raw smell disappears. Remove from heat and set aside before the semolina starts turning brown.
- Add 2 tbsp oil and add the tempering ingredients in the following order: channa dal, urad dal, mustard seeds, curry leaves, green chillies, ginger (if using) and asafoetida.
- Add chopped onions, salt and saute till it is translucent.
- Add green peas.
- Add 2.5 cups of water and bring to a rolling boil.
- Lower heat, add the roasted semolina to the pan with one hand while stirring the mixture with the other.
- When all the liquid has been absorbed, cover with a lid and cook for 4 minutes.
- Turn of heat, remove lid and give the contents a stir. Serve hot.