1. In a wide bottom pan, dry roast the semolina till it turns lightly brown. 2. Remove from heat and allow to cool. 3. Then, in a clean bowl, soak the roasted semolina in two cups of water, adding a little salt. Keep aside for 2 hours. 4. Heat a pan. 5. Pour in some oil. 6. Add mustard seeds and allow to crackle. 7. Once they stop crackling, add curry leaves and green chillies. 8. Stir-fry for a minute or two, then fold in the carrots and sprouted lentils. 9. Mix thoroughly. 10. Cook the veggies until half done and then fold in the soaked and roasted semolina. 11. Add some more salt to taste and turmeric powder. 12. Mix well and cover with a lid. 13. Cook on low heat for 10 to 15 minutes. 14. Serve hot garnished with coconut and corriander leaves. 15. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
