Roast the semolina in the ghee/oil till light brown and set aside.
Heat oil, add urad dal or moong dal. Fry till light brown. Add mustard, jeera/cumin, chilli powder or chopped green chillies, some pepper powder, curry leaves, haldi powder (and optionally slit peanuts or cashewnuts) and garlic-ginger paste.
Fry well then add the tomatoes, salt and sugar (and boiled/frozen peas/ mixed vegs).
Cook till tomatoes are done and then fold in the roasted semolina.
Add water, let it boil then cover and simmer for 5-7 mins or till the semolina completely absorbs the water.
Open, fold in some chopped coriander and grated coconut.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.