Instructions: In a dry skillet, cook semolina until it turns a light pink color. Set aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water, curry leaves, semolina, salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashewnuts; serve hot with coconut chutney.

Items" by Aroona Reejhsinghani

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