250g fine or medium semolina
2 tbsp groundnut or sunflower oil
1/4 tsp brown or black mustard seeds
4-6 curry leaves (optional)
1 onion, sliced
2 green chillies, finely chopped
60g petit pois or peas, defrosted if frozen
1/4 tsp salt
1 tsp lemon juice
1 tomato, washed and chopped
1 tbsp desiccated coconut (optional)
A few washed and chopped coriander leaves
Heat a saucepan and put in the semolina. Stir well for about 5 minutes to roast it, But don’t let it burn. Its colour should darken only a little. Take it off the heat and set it aside.
In another saucepan, heat the oil and add a few of the mustard seeds. If they start to crackle, the oil is hot enough so add the remaining seeds. Tip in the curry leaves if using and stir to combine. Add the onion and the chillies and sauté for about 4-5 minutes. Add the peas and continue to cook for a further 2 minutes. Mix in the salt.
Then add 500ml of water to the mixture and then tip in the semolina and cook for a further 5 minutes. Mix in the lemon juice, tomato and the desiccated coconut, if using. and sprinkle over the coriander leaves.
Serve with lime pickle.