- PrepPreparation time5 minutes
- CookCooking time20 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 8gSodium: 108mg
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Print- Half cup semolina – use the coarse variety (there’s a fine variety too but coarse is better for this recipe)
- 2 tablespoons olive oil
- Half teaspoon mustard seeds
- Half tablespoon urad dahl (black gram lentil – you can find this at the supermarket or Indian/Asian grocery shop)
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- One quarter cup green peas (fresh or frozen)
- Half small capsicum, finely chopped
- 1 small green chilli, chopped
- 6-8 curry leaves (optional – adds a good flavour)
- 1Half cups water
- Salt to taste
- 1 tablespoon chopped coriander
- 1 teaspoon lemon juice
- Dry roast the semolina in a non-stick pan over low heat for 4 minutes until light golden and aromatic. Set aside.
- In the same pan, heat oil. Add mustard seeds and let them pop.
- Add urad dahl, curry leaves, green chilli, and chopped onion. Sauté for 3 minutes until onion softens.
- Add carrot, capsicum, and peas. Cook for 5 minutes until vegetables are slightly tender.
- Add water and salt. Bring to a boil.
- Gradually add the roasted semolina, stirring continuously to avoid lumps in the mixture.
- Reduce heat and cook for 3 minutes, stirring until the mixture thickens and semolina is cooked.
- Add chopped coriander and lemon juice if using. Mix gently.