1 cup semolina (rava)
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1/4 cup finely chopped onions
Salt to taste
2 tbsp finely chopped coriander (dhania)
To Be Blended Into A Coriander Chutney (using Little Water)
1/2 cup roughly chopped coriander (dhania)
3 green chillies , roughly chopped
1 tsp sugar
1 tsp cumin seeds (jeera)
1 tsp lemon juice
salt to taste
Dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.
Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and salt and sauté on a medium flame for 1 minute.
Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.
Add the coriander chutney and cook on a medium flame for 1 minute.
Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.
Add the coriander mix well and cook on a medium flame for 1 to 2 minute.
Nutrient Value per serving (serves 4)
|Energy (Kcal)||CHO (gm)||Protein (gm)||Fat (gm)|