½ cup Supreme Fine Semolina
¼ cup oil
½ tsp Supreme Mustard Seeds
½ tsp Supreme Cumin Seeds
1 tsp Supreme Urad Dal
1 tsp Supreme Chana Dal
1 small onion, finely chopped
½ tsp Supreme Ginger Garlic Paste
3 Supreme Dried Red Chillies
20 Supreme Curry Leaves
15 Supreme Cashews, chopped
1 tsp sugar
Salt to taste
Pinch of Asafoetida (hing)
1 ¾ cups of water
Handful of chopped coriander leaves


Heat pot over medium heat and add Semolina. Stirring constantly toast until fragrant and very Light golden. Remove from pot and set aside. Heat oil in the same pot and add mustard seeds, cumin seeds, urad dal, chana dal and cashew nuts. Fry until seeds start to splutter and dal and nuts turn golden. Add ginger garlic paste, curry leaves, red chillies and asafoetida and cook for 1-2 minute. Now add chopped onions and cook until soft. Add water, sugar and salt and bring to a boil. Reduce heat and stirring constantly add toasted semolina in batches (this will prevent lumps forming). Mix everything well, cover and continue to cook for a few minutes or until all water evaporates. Garnish with chopped coriander and serve immediately.

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