Semiya – 1 big bowl
Onion – 1 cut lengthwise
Green Chillies – 3 cut lengthwise
Fresh ginger – a small piece
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cashew nuts – few
Curry leaves – few
Oil – 8 teaspoon
Mustard – ½ teaspoon
Salt – ½ teaspoon
Lemon juice – ½ teaspoon
In a kadai, put four teaspoon oil and fry the semiya till it is hot to touch.
Remove it and keep it.
In the same kadai, put the remaining oil and when it is hot, add the mustard.
When it pops up, add the dhals, cashew nuts and fry till it turns light brown.
Add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent.
Add a big bowl of water (the semiya:water ratio is 1:1) along with salt.
Bring to boil.
When it starts boiling, add the fried semiya and stir well.
Reduce the heat and cover with lid.
After few seconds, you can open and stir once again.
Cook till all the water is absorbed.
Sprinkle lemon juice and mix gently.
Garnish with coriander leaves and carrot gratings.