Upma

Finely chop the onion, dice the carrot small, slice the green chili into rings, and finely chop or grate the ginger (10 g).

In a dry pan over medium heat, roast the semolina (250 g) for 4–5 minutes, stirring constantly, until lightly golden and nutty-smelling, taking care not to let it darken. Transfer to a separate bowl.

Pour the sunflower oil (4 tbsp) into the same pan and heat over medium heat. Add the mustard seeds (1 tsp) and cumin seeds (0.5 tsp); once the seeds start to pop, add the urad dal (1 tsp) and chana dal (1 tsp) and fry for 1–2 minutes until golden.

Add the cashews (50 g) and fry for another 1 minute until browned, then toss in the curry leaves (8 leaves), asafoetida (1 pinch), sliced chili and ginger — fry for 30 seconds until fragrant.

Add the onion and cook for 3–4 minutes until translucent. Add the carrot and green peas (100 g), cover with a lid and cook over medium heat for 3 minutes until the vegetables are half-tender.

Pour in the water (600 ml), season with salt to taste, and bring to a rolling boil over high heat — this will take 3–4 minutes.

Lower the heat to minimum and, stirring continuously, pour in the roasted semolina in a thin stream so no lumps form.

Cover with a lid and cook over the lowest heat for 3–4 minutes, until all the water has been absorbed and the upma is light and fluffy. Remove from heat and let stand covered for 5 minutes.

Drizzle with lemon juice (1 tbsp), sprinkle with fresh cilantro (10 g) and serve hot.