Instructions:

Yield: 1 recipe

1 cup Semolina
1/2 tsp Channa dal
1/2 tsp Urad dal
1 tsp Mustard seeds
1 pinch Asafoetida
2 ea Dried red chiles, crushed
1 ea Fresh green chile, minced
1 ea 1" piece of ginger, minced
1 med Onion, minced
1 cup Left-over dry vegetables
A few curry leaves
A few fried cashewnuts
Salt, to taste

In a dry skillet, cook semolina until it turns a light pink color. Set aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water, curry leaves, semolina, salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot with coconut chutney.