Ingredients

• 4 cups water
• 2 teaspoons coarse kosher salt
• 1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
• 1/3 cup Clarified Butter
• 2 small garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
• 1 small serrano chile, minced
• 1 teaspoon black mustard seeds***
• 1/2 teaspoon cumin seeds
• 12 cherry tomatoes, halved
• 1 cup fresh or frozen green peas
• 1/3 cup chopped raw cashews

Browse by ingredient

Instructions

1. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
2. Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
3. *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com. **Also known as kari patta; available at Indian markets. ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
4. *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
5. **Also known as kari patta; available at Indian markets.
6. ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.