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Semolina simmered with vegetables into a soft porridge — a gentle South Indian breakfast staple.
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Quick enough to make in about 10 minutes, this dish shows up regularly on South Indian breakfast tables. Nearly heat-free, with the toasty aroma of mustard seed and curry leaves and the sweetness of vegetables taking the lead. Flexible enough to use up whatever vegetables are on hand, so it varies household to household.
Dry-toast the semolina in a pan until lightly colored; remove.
Heat oil in the same pan and pop the mustard seeds, then add the curry leaves and green chili.
Add the onion and carrot and cook until softened.
Add the green peas, 500ml water, and salt, and bring to a boil.
Gradually stir in the toasted semolina, mixing quickly to avoid lumps.
Once the liquid is absorbed and the mixture is fluffy, remove from heat, stir in the lemon juice, and serve.