Ingredients
4 cups water
2 teaspoons coarse kosher salt
1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
1/3 cup Clarified Butter
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
1 small serrano chile, minced
1 teaspoon black mustard seeds***
1/2 teaspoon cumin seeds
12 cherry tomatoes, halved
1 cup fresh or frozen green peas
1/3 cup chopped raw cashews
Instructions
Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; saut
