This recipe comes together really quickly so it is best to have all the ingredients prepped and measured out before hand. Get the water boiling (I use a kettle for this).
In a pot, add the coarse semolina and 1 tbsp of ghee, toast on a low to medium flame until toasty and fragrant (careful not to burn - could take up to 10 minutes). Best not to walk away. When ready, set aside.
In the same pot, heat up 1 tbsp ghee and the neutral oil. Add the mustard seeds, cumin, Urad dal, asafoetida, green chilli and curry leaves and let them splutter. Once popped, add the green peas and fry lightly.
Add the toasted semolina, sugar, grated coconut and salt to taste. Once mixed through, add 2 cups of boiling water and mix well. Cover and cook on a low flame until all the water has completely dried up. Turn off the heat.
Don't be tempted to uncover. Let it rest for 10 minutes undisturbed. Once ready, fluff with fork and garnish with fresh coriander leaves. Sprinkle some crispy sev if you like.
