Ingredients:-
1/2 cup semolina/ soji
2 tablespoons capsicum, chopped
2 tablespoons carrot, chopped
1 green chili, split or chopped
1 tablespoon coriander, chopped
2 tablespoons ghee/ olive oil
8-10 curry leaves/ limbdo
1/2 teaspoon cumin/ jeera
1 tablespoon split black gram lentil/ urad dal
Salt to taste
1/2 teaspoon sugar (optional)
Few drops of lemon juice
2-3 cups hot water
Kale pesto:
Combine the following in a blender and blend it:
1 cup basil leaves
1/2 cup kale leaves
1 tablespoon walnuts
1/2 cup olive oil
Salt to taste
Pinch of pepper
Pinch of oregano (optional)
Instructions:-
In a pan, heat ghee / olive oil.
Add split black gram lentil and cumin.
Let it splutter until golden.
Add carrot, capsicum and curry leaves.
Sauté until its semi soft.
Now add semolina and roast for few minutes on a medium flame.
Add water in small batches stirring it continuously to avoid lumps. (adjust water quantity as per your needed consistency)
Add salt, sugar if using and lemon juice.
Add kale pesto and coriander and mix until well combined. Let it cook for 5-7 minutes.
Serve hot.