Here is a delicious and nutritious winter weekend breakfast, brunch, or light supper. You can make this recipe with semolina, cream of wheat, or suji from your Indian grocery store--depending upon your shopping convenience. You can also make it with cream of rice (brown rice farina) if you want it gluten free!
Scroll down for recipe.
Prepare the veggies (we used multicoloured small garden carrots)
Roast the semolina
- 1 cup semolina
- 2 Tbsp ghee or sunflower oil1 inch ginger, chopped
- 1-2 green chilies slit sideways (optional, depending how spicy you want it)
- 1 carrot, chopped1 tomato, chopped
- 1/4 cup organic frozen peas
- 1 tsp mustard seeds
- 1 tsp urad dal (optional, gives a good South Indian taste)
- 1 tsp chana dal (optional, gives a good South Indian taste)
- Salt to taste
- 1/2 tsp turmeric powder
- chili powder to taste (optional)
- A few curry leaves (optional, available at Indian grocery stores
- Lemon juice to taste
- ¼ cup fried cashew nuts (optional)
- Cilantro, finely chopped
- Heat 1T ghee or oil and fry semolina on a moderate heat, stirring constantly, until it is light brown in colour. Set aside.
- Now heat 2 T ghee or oil in a pan and add mustard seeds and allow them to splatter.
- Add the dals and optional curry leaves to it and fry till they turn red. (Omit this step if you don't have these ingredients)
- Add ginger and green chilies. Sauté for 2-3 minutes.
- Add all the vegetables, turmeric, chili powder and salt to taste.
- Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
- Add the fried semolina to it stirring constantly till it thickens.
- Take off from the heat and add lemon juice if desired.
- Serve hot garnished with optional cashews and coriander.
- Eat on its own or serve with coconut chutney or chana dal chutney.
- I didn't have fresh coconut handy so I very quickly and easily made chana chutney with some dried coconut powder