Mixed Vegetable Semolina Pilaf

“This grain of wonder
Cooked savory or sweet,
Always satisfies the hunger
Lingering within me.
Breakfast or Lunch
Enjoyed spicy for Dinner,
A treat of the south
And a true blue winner.
Light & moist
Speckled with seeds black,
It’s dishes like this
That keep us on track!”

Ingredients (serves 4)
1 cup fine semolina (sooji)
3 curry leaves
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon curry powder
½ teaspoon red pepper flakes or chili powder (adjust to taste)
½ onion, finely chopped
1 teaspoon fresh ginger, grated
¾ cup mixed vegetables (I used peas, carrots, green pepper, beans and corn)
½ cup yogurt (mixed in 1 cup water)
4 tablespoons oil
Salt & pepper to taste
Heat a tablespoon of the oil in a non-stick pan and roast the semolina on medium flame till light brown and fragrant (approx 7-10 minutes). Remove from pan and cool.

In the same pan, heat the remaining oil and add the curry leaves, mustard and cumin. Cook till the mustard seeds begin to splutter. Add the ginger and onion and cook till the onion turns translucent and the edges begin to brown. Mix in all the vegetables and dry spices and do a quick stir-fry. Don’t let the vegetables get too tender. Now add the yogurt-water mix and bring to a slight simmer. Slowly add the semolina, 1 tablespoon at a time, and stir constantly to avoid lumps. Switch off the heat once the semolina has absorbed all the liquid, and it’s light and fluffy. Cover and leave for another 2-3 minutes. Serve hot with lentils, yogurt or on it’s own. 

A great & healthy breakfast alternative!