Prep 15 mins
Cook 30 mins
Semolina Pilaf. Take care when toasting seeds. Oil must be fairly hot for the mustard seeds to pop, but not too hot, scorching them. Heat must be lowered quite a bit to prevent burning the yellow split peas. Heat must be lowered even more to prevent burning the tiny split gram beans (urad dal). Serve topped with Gozzoo (recipe follows)
- 1⁄3 cup oil
- 1⁄3 cup raw cashews
- 1 cup semolina
- 1 1⁄4 teaspoons black mustard seeds
- 1 1⁄2 teaspoons yellow split peas
- 2 teaspoons split white gram
- 2 green chili peppers, chopped
- 1 tablespoon gingerroot, grated
- 1⁄2 cup onion, chopped
- 1 tomatoes, peeled, seeded and chopped
- 1 1⁄2 teaspoons coarse salt
- 1⁄2 cup yogurt
- 1 1⁄2 cups hot water
- 1 tablespoon lemon juice
- 1 tablespoon cilantro leaf
- 1 Thai chile, chopped
- 2 garlic cloves, minced
- Fry cashews in 1 tablespoon of oil.
- in a wok; set aside.
- Mix yogurt with hot water; set aside.
- Toast semolina in 1 tablespoon of oil in a wok for 5 minutes, stirring often. Transfer to a bowl and set aside.
- Heat 3 tablespoons of oil in the wok. Add mustard seeds and cover until them stop popping. Lower heat and add split peas, cook, stirring for 1 minute. Lower heat further, add gram beans and cook, stirring, for 1 minute. Add Thai pepper and cook for 30 seconds, stirring.
- Add onions and cook, stirring, for 2 minutes.
- Add chilies, ginger and garlic, cook for 3 minutes.
- Add semolina, yogurt mix, tomatoes and salt. Stir often with a folding motion,as if folding in egg whites.
- Cook for 15 minutes.
- Fold in cashews, cilantro and lemon juice.