Khara Bath

Method

1. 1

   Dry roast semolina: Heat a heavy pan. Add 1 cup semolina and dry roast on medium heat 5-6 minutes stirring constantly until light golden. Set aside.

2. 2

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion: Add 1 large finely chopped onion. Cook 5-6 minutes until soft.

5. 5

   Add vegetables: Add 1 diced carrot, 5 diced beans and 2 tbsp green peas. Sauté 3 minutes.

6. 6

   Add water: Add 3 cups water. Bring to a full rolling boil.

7. 7

   Add salt: Add 1.5 tsp salt to the boiling water.

8. 8

   Add roasted semolina: While stirring add the roasted semolina in a steady stream. Stir vigorously to prevent lumps.

9. 9

   Cook on low heat: Cover and cook on low heat 5-6 minutes until semolina absorbs all water.

10. 10

    Serve: Add 2 tbsp ghee and mix well. Khara bath should be fluffy and well-spiced. Serve hot in Karnataka style with coconut chutney and a banana.