Anmol’s high smoke point allows for perfectly toasted semolina without burning.

Ingredients:

• 1 cup Semolina (Sooji)
• 1 cup Mixed Vegetables (chopped carrots, peas, beans)
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 tsp Curry Leaves
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Coriander Powder
• Salt to taste
• 2 Tbsp Chopped Cilantro
• 2 Tbsp Anmol Rice Bran Oil

Instructions:

1. Heat 1 Tbsp Anmol Rice Bran Oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they splutter, add curry leaves and cook for a few seconds.
2. Add onions and cook until softened. Then, add garlic and ginger, cook for another minute.
3. Add chopped vegetables and cook for a few minutes until slightly tender.
4. Add the chilli powder, turmeric powder, and coriander powder. Stir and cook for 30 seconds.
5. Add the semolina (sooji) and toast it for a few minutes, stirring constantly, until lightly golden brown.
6. Pour in 2 cups of hot water (or vegetable stock) and season with salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the semolina is cooked through.
7. Garnish with chopped cilantro and serve hot.