Savory Semolina

Ingredients

• 1 teaspoon mustard seeds black
• 12  cherry tomatoes halved
• 0.3 cup ghee 
• 2 teaspoons coarse kosher salt 
• 0.5 teaspoon cumin seeds 
• 2 teaspoons curry leaves fresh finely chopped ( 12 leaves)
• 1.5 cups farina such as rani or ajika brands; 9 ounces)* (pasta flour)
• 2 teaspoons ginger fresh minced peeled
• 2 small garlic cloves minced
• 1 cup peas fresh green
• 0.3 cup cashew pieces raw chopped
• 1 small serrano chile minced
• 4 cups water 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring 4 cups water to boil in heavy large saucepan over medium-high heat.
2. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes.
3. Remove from heat.
4. Heat butter in heavy medium skillet over medium-high heat.
5. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute.
6. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
7. *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
8. **Also known as kari patta; available at Indian markets.
9. ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.