Semiya

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Bring a large pot of water to a boil with 1 tsp salt and 2 tsp oil.
2. Add 2 cups semiya and boil for 3 minutes, or as the package directs.
3. Drain the semiya, rinse with cold water and set aside.
4. Heat 2 tbsp oil in a large kadai. Add ½ tsp mustard, ½ tsp cumin, ½ tsp urad dal, ½ tsp chana dal, a pinch of hing, 1 broken dried red chilli and 2 tbsp cashews, and let them splutter.
5. Add 1 inch ginger (finely chopped) and ½ onion (chopped), and saute briefly.
6. Add ½ capsicum (chopped) and 2 tomatoes (chopped), and saute until the tomato softens.
7. Turn the flame to low. Add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, ¼ tsp cumin powder, ½ tsp salt and a few curry leaves.
8. Saute on low until the spices smell aromatic.
9. Add the cooked semiya and mix gently until evenly combined.
10. Stir in 2 tbsp finely chopped coriander and serve.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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