I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely.

Then store the roasted semolina in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharashtrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja

In a saucepan add the oil and as it starts to heat, add the asafoetida, mustard cumin seeds and urid dal. The urid dal brown very quickly so stir this around a bit

When the mustard seeds begin to pop add the curry leaves, green chillies and garlic and chopped red onion.

When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir

Now add the turmeric, red chilli powder, cumin powder, coriander powder and salt and mix well

Then add double the amount of water as compared to the quantity of rava/semolina, cover the saucepan with a lid and let the water come to a boil

If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water

Now slowly stir in the semolina ensuring that it does not form lumps

Add the juice of a quarter of a lime, sprinkle a pinch of sugar

Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well