Tikhat Sheera

Ingredients 

• 1½ cups semolina (rawa/suji)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1-2 green chillies slit
• 6-7 curry leaves
• ½ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• 1 medium onion finely chopped
• Salt to taste 
• ½ teaspoon sugar
• 1 teaspoon lemon juice
• Scraped coconut for garnish
• Fresh coriander leaves chopped for garnish

Method

1. Dry-roast semolina in a non-stick pan on medium heat, stirring frequently, till light golden. Transfer onto a plate and set aside.
2. Heat oil in the same pan. Add mustard seeds and cumin seeds and let the seeds splutter
3. Add green chillies, curry leaves, asafoetida, turmeric powder and onion, mix and sauté till the onion turns a light golden.
4. Add roasted semolina and salt, mix and sauté for 2-3 minutes. Add 4 cups of hot water, cover and cook for 8-10 minutes.
5. Add sugar squeeze half a lemon into it and mix well.
6. Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot.