Semolina with Vegetables

Name: Semolina with Vegetables
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 tbsp. vegetable oil; 2 cups sooji; 1 tsp. chana dal; 1 tsp. urad dal; 1 tsp. brown mustard seeds; 4 raw cashews, split; 1-3 fresh hot green chiles, halved lengthwise; 10-12 curry leaves (optional); 8 shallots, peeled and sliced; 2 medium carrots, peeled and sliced into 1" × 1⁄4" sticks; 1 ⁄ 4 lb. french beans, trimmed and cut into 1" segments; 2 tsp. salt; 2 medium tomatoes, chopped; 1 ⁄ 2 tsp. ground turmeric; 1 tbsp. fresh lemon juice; 1-2 tbsp. ghee or butter

Serves
serves 6

Sooji is a grainy Indian semolina; there is no substitute. Chana dal is a relative of the chickpea and urad dal is a black lentil; both of these are popular in Indian cuisine and may be found at specialty markets.

Ingredients

8 tbsp. vegetable oil
2 cups sooji
1 tsp. chana dal
1 tsp. urad dal
1 tsp. brown mustard seeds
4 raw cashews, split
1-3 fresh hot green chiles, halved lengthwise
10-12 curry leaves (optional)
8 shallots, peeled and sliced
2 medium carrots, peeled and sliced into 1" × 1⁄4" sticks
¹⁄₄ lb. french beans, trimmed and cut into 1" segments
2 tsp. salt
2 medium tomatoes, chopped
¹⁄₂ tsp. ground turmeric
1 tbsp. fresh lemon juice
1-2 tbsp. ghee or butter

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Instructions

Step 1

Heat 4 tbsp. of the oil in a frying pan over medium heat. Add sooji and fry gently, stirring constantly, until golden. Transfer to a bowl and set aside.

Step 2

Clean and dry pan. Heat remaining 4 tbsp. oil in it over medium-high heat. Add dals, mustard seeds, cashews, chiles, and curry leaves (if using). Stir until dals begin to turn red. Add shallots; stir and fry until softened. Add carrots, beans, 1⁄2 tsp. of the salt, and 1 1⁄4 cups water. Cover, raise heat, and boil until vegetables are just tender, 5–7 minutes.

Step 3

Stir in tomatoes, turmeric, 3 cups water, remaining 1 1⁄2 tsp. salt, and sooji. Cook, breaking up any lumps, over medium heat until sooji is done, 8–10 minutes. Stir in lemon juice and ghee.

Heat 4 tbsp. of the oil in a frying pan over medium heat. Add sooji and fry gently, stirring constantly, until golden. Transfer to a bowl and set aside.
Clean and dry pan. Heat remaining 4 tbsp. oil in it over medium-high heat. Add dals, mustard seeds, cashews, chiles, and curry leaves (if using). Stir until dals begin to turn red. Add shallots; stir and fry until softened. Add carrots, beans, 1⁄2 tsp. of the salt, and 1 1⁄4 cups water. Cover, raise heat, and boil until vegetables are just tender, 5–7 minutes.
Stir in tomatoes, turmeric, 3 cups water, remaining 1 1⁄2 tsp. salt, and sooji. Cook, breaking up any lumps, over medium heat until sooji is done, 8–10 minutes. Stir in lemon juice and ghee.