1 cup Semolina (rava /sooji)

2 tablespoons Ghee or Oil

1 teaspoon Mustard Seeds

1 teaspoon Chana Dal (Split Chickpeas)

1 teaspoon Urad Dal (split husked black lentil)

8–10 Cashew Nuts

12–14 Curry Leaves

2 Green Chilies (slit or chopped)

1 Onion (medium size, finely chopped)

1 teaspoon Ginger (grated)

Salt To Taste

3 tablespoons Green Peas (optional)

1 Carrot (optional, chopped)

3 cups Water

¾ teaspoon Sugar

Lemon Juice as needed

Coriander Leaves for garnish

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Heat ghee or oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add chana dal, urad dal, and cashew nuts. Sauté until golden brown.
Toss in curry leaves, green chilies, and onions. Sauté until onions become soft and translucent.
Add grated ginger and sauté for another minute.
Stir in optional vegetables like carrots and peas, and cook for 2-3 minutes.
Add semolina (rava) to the pan and roast on low heat for 4-5 minutes, stirring continuously until it releases a nutty aroma.
In a separate pot, bring 3 cups of water to a boil. Slowly add the water to the semolina mixture, stirring constantly to avoid lumps.
Add salt and sugar, and cook on low heat for 3-4 minutes until the water is absorbed and the semolina is soft.
Add lemon juice and stir gently.
Garnish with coriander leaves and serve hot.

For a nut-free version, skip the cashews and use peanuts or almonds.

For a vegan option, replace ghee with oil.

Customize with vegetables like peas, carrots, or beans for added flavor and nutrition.