Savory Semolina Breakfast with Curry Leaves and Vegetables

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A hearty Karnataka-style breakfast made by toasting semolina and simmering it with tempered spices, aromatics, and mixed vegetables. The dish comes together in under 40 minutes and is satisfying on its own or paired with a sweet semolina dish. Each spoonful delivers the warm, savory aroma of curry leaves and ghee.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 15 gFat
• 7 gSaturated Fat
• 59 gCarbs
• 6 gFiber
• 5 gSugar
• 12 gProtein
• 520 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 3.6 mgIron
• 24 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the semolina

• 2 cups coarse semolina (rava/sooji)
• 3 1/4 cups water
• 1 tsp salt

For the tempering

• 3 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 dried red chilies, broken
• 18 to 20 fresh curry leaves
• 2 green chilies, slit lengthwise
• 1 tbsp finely grated ginger
• 1 large onion, finely chopped
• 1/2 tsp ground turmeric

For the vegetables and garnish

• 1/2 cup frozen green peas, thawed
• 1 medium carrot, finely diced
• 1/4 cup green bell pepper, diced
• 2 tbsp roasted cashews, roughly broken
• 2 tbsp chopped cilantro
• 1 tbsp fresh lemon juice

Directions

1. Heat a wide pan over medium heat, add the semolina, and dry-roast for 6 to 8 minutes, stirring often, until it smells nutty and turns a pale gold; transfer to a plate and set aside.
2. In the same pan, heat the ghee over medium heat. Add the mustard seeds and let them pop, then add the chana dal, urad dal, and dried red chilies; saute for 45 seconds until the dals turn light golden.
3. Stir in the curry leaves (stand back, they will sputter), followed by the green chilies and grated ginger, and cook for 30 seconds until fragrant.
4. Add the chopped onion and a pinch of salt; saute for 4 to 5 minutes until the onions turn soft and translucent. Sprinkle in the turmeric and stir to coat.
5. Add the carrot, peas, and bell pepper, and cook for 3 minutes to soften slightly. Pour in the water and the remaining salt, bring to a vigorous boil, then reduce the heat to low.
6. Slowly stream in the roasted semolina with one hand while stirring continuously with the other to prevent lumps. Cover, cook on low for 4 minutes, then turn off the heat and let it rest, covered, for 5 more minutes so the semolina steams through.
7. Uncover, fluff gently with a fork, and stir in the roasted cashews, chopped cilantro, and lemon juice. Serve hot with coconut chutney or a small bowl of yogurt.

Cook’s Notes

• Dry-roast the semolina thoroughly; under-roasted semolina will taste raw and starchy in the final dish.
• For softer texture, increase water to 3 1/2 cups; for a drier, grainier finish, stick with 3 1/4 cups.
• Add a handful of chopped tomato along with the onions for a tangier version popular in Bengaluru hotels.
• Pack in a steel lunch box with a lemon wedge on the side; it travels well and stays fluffy for 3 to 4 hours.
• Leftovers can be shaped into small patties, pan-fried in a little ghee, and served as an evening snack with ketchup.

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