Semolina with Vegetables
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.
Yield: serves 6
- 8 tbsp. vegetable oil
- 2 cups sooji
- 1 tsp. chana dal
- 1 tsp. urad dal
- 1 tsp. brown mustard seeds
- 4 raw cashews, split
- 1-3 fresh hot green chiles, halved lengthwise
- 10-12 curry leaves (optional)
- 8 shallots, peeled and sliced
- 2 medium carrots, peeled and sliced into 1" × 1⁄4" sticks
- 1⁄4 lb. french beans, trimmed and cut into 1" segments
- 2 tsp. salt
- 2 medium tomatoes, chopped
- 1⁄2 tsp. ground turmeric
- 1 tbsp. fresh lemon juice
- 1-2 tbsp. ghee or butter
- Heat 4 tbsp. of the oil in a frying pan over medium heat. Add sooji and fry gently, stirring constantly, until golden. Transfer to a bowl and set aside.
- Clean and dry pan. Heat remaining 4 tbsp. oil in it over medium-high heat. Add dals, mustard seeds, cashews, chiles, and curry leaves (if using). Stir until dals begin to turn red. Add shallots; stir and fry until softened. Add carrots, beans, 1⁄2 tsp. of the salt, and 1 1⁄4 cups water. Cover, raise heat, and boil until vegetables are just tender, 5–7 minutes.
- Stir in tomatoes, turmeric, 3 cups water, remaining 1 1⁄2 tsp. salt, and sooji. Cook, breaking up any lumps, over medium heat until sooji is done, 8–10 minutes. Stir in lemon juice and ghee.