Semolina upma with vegetables and cashews

Ingredients

For 1 serving

• Semolina50 g
• Carrots40 g
• Peas40 g
• Onion30 g
• Cashews10 g
• Mustard seeds1 teaspoon
• Ginger4 g
• Turmeric1 pinch
• Peanut oil2 teaspoons
• Cilantro3 g
• Saltto taste

Contains: gluten, nuts, mustard,

Method

1. Finely chop the onion, peel the carrots and cut them into small cubes, peel and chop the ginger and chop the coriander.
2. Toast the semolina in a dry frying pan over medium heat for 3 minutes, stirring, until fragrant and just golden; tip it into a bowl.
3. In the same pan heat the groundnut oil over medium heat, add the mustard seeds and wait a few seconds until they pop; add the cashews, onion, ginger, carrots and peas and cook for 5 minutes, until the onion is translucent and the cashews golden.
4. Pour in water equal to about two and a half times the volume of the semolina, add the turmeric and the salt and bring to the boil.
5. Turn to low and rain in the semolina, stirring constantly to avoid lumps; cook for 3 minutes, until it has absorbed the water and comes away from the pan. Finish with the coriander.