- 2 tablespoons ghee or clarified butter
- 1 cup semolina
- ½ cup peas
- ¼ cup carrots, chopped
- ¼ cup cut green beans
- 3 tablespoons light olive oil or vegetable oil
- ½ teaspoon mustard seed
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 4 Thai green chilies or serrano peppers
- ¾-inch piece ginger, peeled and minced
- 1 sprig curry leaves
- 1 cup onions, minced
- 2½ cups water
- ¼ cup cilantro, chopped
- Salt, to taste
- Juice of 1 lime
Heat a wok over medium-high flame and add 1 tablespoon ghee. Toast semolina with ghee until it stops clumping with the ghee and separates. Make sure the semolina does not burn; it should just be lightly browned. Set aside.
Cook peas, carrots, and beans in a pot with a little water and a pinch of salt until just tender. Drain and set aside.
Heat oil in wok over medium-high heat. Add mustard, cumin, and asafoetida. Add chilies, ginger, and curry leaves. Stir for 1 minute. Add onions; sauté until soft. Add the cooked vegetables; mix well. Add water, half the chopped cilantro, and salt. Bring to a boil. Lower the flame and add semolina, constantly stirring so that clumps are not formed. Simmer until all the water is absorbed and the semolina is cooked. Add lime juice and remaining cilantro. Serve hot.