Serves: 4
Total Calories: 159

1/2 cup semolina
1 tablespoon peanut oil or melted ghee
1 cup Indian vermicelli
1 teaspoon black mustard seeds
1/4 teaspoon ground asafoetida
1 small onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
10 to 15 fresh curry leaves
1 tablespoon grated fresh or frozen coconut
1 to 2 cup finely chopped fresh or frozen mixed vegetables, such as carrots, peas, corn, and cauliflower florets
1 teaspoon salt, or to taste
3 to 3 1/2 cups water
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 2 tablespoon fresh lime juice or lemon juice

1. In a large nonstick wok or skillet over medium heat, dry-roast the semolina until fragrant and golden, about 5 minutes. Remove to a bowl. In the same pan, heat 1 teaspoon oil (or ghee) and roast the vermicelli until golden, about 5 minutes. Add to the semolina bowl.

2. In the same pan, heat the remaining ghee (or oil) and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly mix in the asafoetida, onion, ginger, green chili peppers, curry leaves, and coconut, and cook, stirring, until the onions are golden, about 3 minutes.

3. Add the vegetables and salt and cook, stirring, 3 more minutes, then add the water and bring to a boil over high heat.

4. Mix in the roasted semolina and vermicelli, reduce the heat to medium-low, cover the pan and simmer, until the vegetables are tender and all the water has been absorbed, about 10 minutes. Stir every few minutes. Mix in the cilantro and lime or lemon juice, allow to rest about 5 minutes, then serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 159
Calories from Fat: 36

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