Savoury semolina upma

Method

1. Put a non-stick wok or kadai over a medium heat and add the semolina. Dry fry, stirring regularly, for 5 minutes until the semolina turns to a richer shade of caramel brown. Tip into a bowl and set aside.
2. Rinse and wipe the wok/kadai clean, then return to a medium-high heat and add the oil. Add the mustard seeds, curry leaves and lentils – as soon as they begin to splutter, add the nuts. Cook for 1 minute, then add the onion and carrot and cook for 2 minutes. Add the chilli powder and cook, stirring, for another 2 minutes, or until the vegetables soften.
3. Add the peas and salt, cook for 1 minute, then return the semolina to the pan. Add 600ml hot water in 3 stages, mixing well between each addition to prevent lumps. Lower the heat to a simmer and cook for a few minutes, stirring regularly.4 Whisk the lemon juice and sugar together, then stir this through the semolina mixture along with the ghee (if using). Serve on its own or – as I highly recommend – with a tangy, hot pickle.