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Contributed By: dhanyaka
_The Spice Box_ by Manju Shivraj Singh

This salty porridge is very popular in South India. It can be eaten any time of the day, served hot or cold. Many eat it instead of dinner at night.

Ingredients

4 tbsp Oil

6 Curry leaves (optional)

2 tbsp Urad dal (optional)

2 tsp Yellow split peas

1 tsp Mustard seeds

2 tsp Ginger root, finely chopped

2 Dried red chilies, crumbled

1 Fresh green chili, seeded & chopped

2 cups Water

2 cups Semolina (Cream of Wheat)

Salt to taste

1/2 cup Fried cashews OR

1/2 cup Fried peanuts

1 Lemon's juice

1/2 cup Cooked green peas (optional)

Preparation

1. In a heavy saucepan, heat the oil and add the curry leaves, stirring constantly.

2. Add the urad dal, split peas, and mustard seeds; fry for 1 minute, then add ginger root, red & green chilies. Fry for 1 to 2 minutes more.

3. Add water; bring to a boil.

4. Add semolina and salt; cook in a covered saucepan about 8 minutes.

5. When water is absorbed, mix in cashews, lemon juice, and green peas.

Cook's Notes

Serves 6 to 8.

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