Savory Semolina

Name: Savory Semolina
Ingredients: 4 cups water; 2 teaspoons coarse kosher salt; 1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*; 1/3 cup; 2 small garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**; 1 small serrano chile, minced; 1 teaspoon black mustard seeds***; 1/2 teaspoon cumin seeds; 12 cherry tomatoes, halved; 1 cup fresh or frozen green peas; 1/3 cup chopped raw cashews

13 ingredients

4 steps

Ingredients

4 cups water
2 teaspoons coarse kosher salt
1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
1/3 cup
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
1 small serrano chile, minced
1 teaspoon black mustard seeds***
1/2 teaspoon cumin seeds
12 cherry tomatoes, halved
1 cup fresh or frozen green peas
1/3 cup chopped raw cashews

Directions

1

Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
2

Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; saute until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
3

**Also known as kari patta; available at Indian markets.
4

***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.