Rava (semolina) - 1 cup
Water - 2 cups
Green chillies, chopped - 2
Ginger, chopped - 2" piece
Chana dal (split pigeon peas) - 1 tsp
Rai (mustard seeds) - 1 tsp
Turmeric (optional) - 1/4 tsp
Curry leaves (optional) - 5-6
Onion, chopped (optional) - 1
Eggplant, diced (optional) - 1/2 of 1 medium
Vegetable oil - 2 tbsp
Ghee - 1-2 tbsp
Salt - to taste
Servings: 2-3
Cooking time: 20 min (cook+prep)
Method:
Heat the oil in a wok. When hot, add the chana dal, ginger and mustard. When the mustard starts to sputter, add the green chillies and curry leaves. Stir for a minute. Add the onions and fry until translucent. Now add the eggplant (optional, but gives a great flavour) and stir to coat well. Lower the heat to medium and cook for a few minutes. Add water and bring to a boil. Mix in turmeric (optional) and salt and ghee. On low flame, while stirring continuously, slowly add the semolina to the water, making sure no lumps are formed. Quickly cover and cook on low flame for a few minutes. Turn off the flame and leave for a minute. Garnish with coriander leaves (optional) and serve hot with yogurt/sambar/Indian pickle/chutney. Some people enjoy it with a side of sugar. Yuck.
Author: Le Shrinkingsodacan Incroyable
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