Rava Kichadi

Process

1. Prep
   1. Finely chop the onion, tomato and carrots
   2. Dice the garlic
   3. Grate the ginger
   4. Slice the chile
   5. Chop the peanuts
2. Dry-roast the semolina, cook for 2-3 minutes stirring often. It should smell nutty/slightly biscuit-like. Transfer to a bowl.
3. Add the oil, heat to medium
4. Add the peanuts, fry until lightly golden
5. Add the cumin seeds, mustard seeds, dals; cook until it sputters
6. Add the asafoetida and curry leaves, cook 10 seconds
7. Add the onion, salt and turmeric; saute until transparent - 4 minutes
8. Add the slitted green chillies and the ginger/garlic mix; saute 1 minute.
9. Add the tomatoes, saute until no longer raw - 3 minutes
10. Add the carrot and peas, saute 2 minutes
11. Add the water, bring to a boil, COVER and simmer for 5 minutes.
12. Add the water and MSG, bring back to a simmer
13. Reduce heat to low, stir in the semolina, stirring continuously until it gets thick
14. Cover, cook for 3 minutes on low until thick and tender
15. Add the coriander, pepper and lemon juice, cook for 1 minute more then remove from heat.
16. Stir in the tiny bit of butter
17. Rest for 2 minutes before serving