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| 1 | cup | soogi (farina or semolina) | ||
| 1 | |
tablespoon | |
olive oil |
| 1 | tablespoon | chana dal | ||
| 1 | tablespoon | urad dal | ||
| 1 | tablespoon | mustard seed | ||
| 1 | teaspoon | jeera (cumin seed) | ||
| 1 | tablespoon | fresh ginger, diced | ||
| 4 | dried red chiles | |||
| 1 | green chile, diced | |||
| 1 | onion, chopped | |||
| 1 | large tomato, chopped | |||
| 1-1/2 | cups | peas and carrots, frozen | ||
| 1 | teaspoon | salt | ||
| 2 | cups | boiling water | ||
| 1 | tablespoon | chopped cashews | ||
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Dry roast sooji for few minutes and set aside... take care not to brown the sooji. Heat oil in skillet. Add chana dal and cook 2 minutes. Add urad dal, mustard seed, and cumin seed; when they start to pop, add red chiles, ginger, green chile, and onion. When onion is brown, add tomato and cook for 5 minutes. Add peas and carrots and salt; cook until soft. Add soogi and stir fry for 1 minute. Turn down to simmer and add
boiling water stirring constantly. Cover and cook for 5 minutes. |
