A light, healthy, vegan and quick lunch or even breakfast.
This is another staple for many Indian families, very often a hearty breakfast without feeling too heavy afterwards.
You can use either course or fine semolina, I have tried it using both and they came out great.
Semolina is one ingredients that slows down digestion as you eat it, making you feel fuller for longer between meals.
Semolina flour provides high levels of various B vitamins, iron, protein, and fiber, all in all it’s a great ingredient to have in the pantry.
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5 mins
20 mins
2
Ingredients
85g Fine or course Semolina
230g Frozen Vegetable
1 Stick Celery
1 Tsp Coconut Oil
1 Tsp Mustard Seeds
3 Curry Leaves
1 Tsp Ginger Paste
1 Green Chilli (opt)
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tsp Sambhar Masala
1 Tsp Himalayan Salt
1 Tsp Lemon Juice/ Tamarind Water
1/2 Tsp Agave Syrup (opt)
250ml Water
1 Tbsp Chopped Coriander
1 Tbsp Sev
Method
- Dry Roast the semolina until the aroma changes and the colour turns darker.
- Keep aside and using the same pan heat up the oil.
- Finely chop the chilli and celery.
- Add in the mustard seeds.
- Once the mustard seeds start to splutter add in the ginger and chillies and curry leaves.
- After 2 mins add in the celery and mixed vegetables.
- Cook for 5 mins and add in the remaining spices and lemon juice, mix well.
- Add in the semolina and the water and mix well.
- Cover and cook for 5-7 mins or until the water has cooked off.
- I’ve topped it with fresh coriander.
