South Indian Carrot Pea Cashew Rava Upma

Dry-roast 200 g semolina in a wide pan over medium-low heat for 5–6 minutes, stirring until fragrant and dry without browning deeply. Remove to a bowl.

Dice 110 g onion and 100 g carrot to 5 mm; mince 12 g ginger. Heat 30 ml oil over medium heat, toast 35 g cashews for 1–2 minutes and remove, then cook 5 g mustard seeds about 20 seconds until they pop.

Add 8 g curry leaves, ginger, optional 8 g chili and onion, cook four minutes. Add 100 g carrot, 100 g frozen peas and 2 g turmeric for two minutes. Pour in 620 ml water and 4 g salt, and bring to a boil.

Reduce heat to low and slowly rain in roasted semolina while stirring continuously to prevent lumps. Cover and cook 6–8 minutes until fluffy with no raw granular center; rest off heat three minutes.

Stir in 20 ml lemon juice and reserved 35 g toasted cashews. Serve four; if too thick, loosen with hot water one tablespoon at a time.