One savory South Indian-style breakfast bowl of roasted wheat semolina with carrot, onion, ginger, curry leaves, cashews and lemon; a mild version without mustard seeds.
2 gUrad Dal
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30 gOnion
40 gCarrot
3 gGinger
2 gCilantro
0.5 cupSemolina
8 gRaw Cashew
0.75 cupWater
1 tspLemon Juice
0.5 gCurry Leaves
1 tspCooking oil
To tasteSalt
Dry-toast all the coarse semolina in a small heavy saucepan over medium-low heat for 4-5 minutes, stirring, until fragrant but still pale. Transfer to a bowl. Finely dice all the onion and carrot, mince all the ginger, chop all the cilantro, and tear the curry leaves.
Heat all the oil in the same saucepan over medium-low heat. Add all the split urad dal and broken cashews; stir for 2-3 minutes until pale golden, without burning. Add all the ginger and curry leaves for 30 seconds, then all the onion and carrot. Cook for 4 minutes, stirring, until the onion is translucent.
Add all the water and a little salt. Bring to a boil and simmer for 3 minutes to soften the finely diced carrot. Gradually sprinkle in all the roasted semolina while stirring constantly to prevent lumps. Stir for 1-2 minutes until the water is mostly absorbed and the mixture thickens.
Cover and cook on the lowest heat for 4-5 minutes until the semolina is fully tender. Remove from the heat and stand covered for 2 minutes. Fluff gently with all the lemon juice and cilantro. Serve the whole moist, softly granular mixture as one breakfast portion; chutney and other sides are not included.