Spicy Semolina Porridge

1. heat the oil in a large saucepan.

Add the black cumin seeds, mustard seeds, curry leaves, and chilies and stir-fry for about 1 minute.

Reduce temperature and add semolina and cashews. Sauté for about 5 minutes, stirring constantly to prevent the semolina from sticking to the bottom of the pan or burning. 4.

Season with salt, stirring constantly. 5.

Pour in the water and continue to stir until the semolina thickens.

6. serve the porridge as a warm snack.

Tip Curry leaves look very similar to bay leaves, but taste different. They are available fresh or possibly dried, and are mainly used to season lentil dishes and vegetable curries.

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