A South Indian recipe for semolina from Manju Malhi.You can replace the potato with 100 g of green peas if preferred.
Heat a saucepan and put in the semolina. Stir well for about 5 minutes to roast it, but dont let it burn- it should darken only a little. Remove from the heat and set aside.
Heat the oil in another saucepan and add the spices and black lentils. Stir fry until the seeds begin to crackle and pop, then add the onion, potato and salt. Fry for a couple of minutes then add 500 ml water and cook for 5 minutes or until the potato is almost cooked.
Add the semolina and cook for a further 5 minutes or until the potato is soft.
Serve with lime pickle or natural yoghurt.