Semolina pilaf

Semolina pilaf

Oil 2 tbsp      semolina(suji) 1 cup          mustard seeds 1 tsp    cumin seeds ½ tsp       chana dal ½ tsp

Dried red chili 1               green chilies 2-3           small onion finely chopped 1        turmeric pdr 1/2tsp

Salt to taste           diced tomatoes ½ cup              lime juice 1-2 tsp            chopped coriander leaves 1 tbsp

yoghurt ½ cup mixed with 1 ½ cups water plus yoghurt for serving       

method

1)      heat 1 tbsp oil over medium high heat in a large lidded skillet, add the semolina. Cooks tirring for about 5 minutes until the grains are evenly coated with oil, smell toasty & lightly coloured. Keep aside, wipe the pan clean.      

2)      Heat remaining oil, when it is hot, add the mustard seeds, cumin & stir holding the lid above the pan so that the seeds don’t pop all over the stove. Once it stops popping, add the chana dal & stir until it begins to turn red.

3)      Turn the heat to medium, add dried & green chilies, ginger, onion, turmeric & a generous oinch of salt. Stir together till the onion is tender.

4)      Add the yoghurt & water mixture & salt to taste & bring to a simmer. Slowly stir or whisk in semolina.

5)      Add the tomatoes, cook stirring & folding the semolina over as it begins to stiffen, until the semolina is fluffy.

6)      The grains will be dry, of you want a more porridge or polenta like consistency, gradually add more water, about 2 tbsp to a ¼ cup at a tome as you cook.

7)      Adjust the salt, cover & let it sit undisturbed for about 5 minutes. Uncover & stir again. replace the lid & allow to sit for another 5 minutes.

8)      Sprinkle coriander leaves, lime juice & serve hot topped with yoghurt of you wish.