Measurements

• 1 cup Semolina
• 2 tablespoons Ghee
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 tablespoon Chana Dal
• 1 tablespoon Urad Dal
• 2 tablespoons Cashews
• 2 Green Chilies
• 10 Curry Leaves
• 1 Onion
• 1 teaspoon Ginger
• 1/4 cup Carrots (diced)
• 1/4 cup Peas
• Salt to taste
• 1/4 teaspoon Turmeric Powder
• 1 tablespoon Lemon Juice
• 2 tablespoons Coriander Leaves

Preparation Method

• Dry roast the semolina in a pan on medium heat until it turns light golden and aromatic.
• Remove and set aside.
• In the same pan, heat ghee and add mustard seeds.
• Allow them to splutter.
• Add cumin seeds, chana dal, urad dal, and cashews.
• Sauté until the dals turn golden brown.
• Add green chilies, curry leaves, and onions.
• Sauté until the onions turn translucent.
• Add ginger, carrots, and peas.
• Cook for 2-3 minutes until the vegetables are slightly tender.
• Add 2 cups of water, salt, and turmeric powder.
• Bring to a boil.
• Gradually add the roasted semolina, stirring continuously to avoid lumps.
• Cover and cook on low heat for 3-4 minutes until the semolina absorbs the water and is cooked through.
• Turn off the heat and add lemon juice and coriander leaves.
• Mix well.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.