Rawa upma

1. Heat half the ghee in a pan and fry the semolina over a very low heat for 5 minutes. A slight nutty aroma is released.

2. In a separate pan, heat the remaining ghee and fry the garam masala, mustard seeds, garlic, ginger, onion and chilli.

3. Add the curry leaves. Fry for 2 -3 minutes.

4. Add the tomatoes and water and cook for 2-3 minutes.

5. Lower the temperature, add the semolina and peas slowly to the pan, stirring all the time. Then slowly add the water. When all the semolina is incorporated, let it cook on a low heat for a further 5 minutes. Serve. You can vary the water quantity based on how dry or moist you would like the upma to be.

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