An unusual breakfast. Even if you’re not a fan of spices or Ayurveda, just know that this breakfast is beneficial for people of all constitutions. It stimulates digestion and is a fantastic way to start the day. Additionally, it offers a unique twist on semolina porridge, resulting in a dish that is both flavorful and delightfully spicy.
- ½ cup semolina
- 3 tbsp. ghee (or 1.5 tbsp butter)
- olive oil
- 1/2 tsp. cumin
- a small pinch of asafoetida (can be replaced with dry garlic or onions)
- 1 small onion
- ⅓ tsp. turmeric
- ⅓ tsp. curry powder
- ½ chili pepper (seeds removed)
- 1.5 cups of water
- a handful of chopped cilantro (can be replaced with parsley)
- sea salt
Fry the semolina in a dry frying pan over medium heat until it turns light brown. This will take about 10 minutes, stirring occasionally. The semolina won’t darken much, but its shade will develop a light brown tone.
Roasting the semolina removes allergenic properties and enhances its flavor. Once done, transfer the semolina to a plate and let it cool.
In the same pan, melt the butter (or ghee) and add a small amount of olive oil. Roast the cumin seeds until they darken slightly and start to crackle. Add the remaining spices, except the salt, followed by the chopped onion, cilantro, and chili. Sauté for 1–2 minutes until fragrant.
Add 1.5 cups of water and bring to a boil. Season with salt. Slowly pour in the roasted semolina in a thin stream, stirring constantly to avoid lumps. Let the mixture boil for 1–2 minutes, then turn off the heat and let it sit for 4–5 minutes before serving.
Fry the semolina in a dry frying pan over medium heat until it turns light brown. This will take about 10 minutes, stirring occasionally. The semolina won’t darken much, but its shade will develop a light brown tone.
Roasting the semolina removes allergenic properties and enhances its flavor. Once done, transfer the semolina to a plate and let it cool.
In the same pan, melt the butter (or ghee) and add a small amount of olive oil. Roast the cumin seeds until they darken slightly and start to crackle. Add the remaining spices, except the salt, followed by the chopped onion, cilantro, and chili. Sauté for 1–2 minutes until fragrant.
Add 1.5 cups of water and bring to a boil. Season with salt. Slowly pour in the roasted semolina in a thin stream, stirring constantly to avoid lumps. Let the mixture boil for 1–2 minutes, then turn off the heat and let it sit for 4–5 minutes before serving.
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