Takkali Payam Opma

Ingredients

• 1/3 cup oil
• 1/3 cup raw cashews
• 1 cup semolina
• 1 1/4 teaspoons black mustard seeds
• 1 1/2 teaspoons yellow split peas
• 2 teaspoons split white gram
• 2 green chili peppers, chopped
• 1 tablespoon gingerroot, grated
• 1/2 cup onion, chopped
• 1 tomato, peeled, seeded and chopped
• 1 1/2 teaspoons coarse salt
• 1/2 cup yogurt
• 1 1/2 cups hot water
• 1 tablespoon lemon juice
• 1 tablespoon cilantro leaf
• 1 Thai chile, chopped
• 2 garlic cloves, minced

Directions

1. 1

   Fry cashews in 1 tablespoon of oil.

2. 2

   in a wok; set aside.

3. 3

   Mix yogurt with hot water; set aside.

4. 4

   Toast semolina in 1 tablespoon of oil in a wok for 5 minutes, stirring often. Transfer to a bowl and set aside.

5. 5

   Heat 3 tablespoons of oil in the wok. Add mustard seeds and cover until them stop popping. Lower heat and add split peas, cook, stirring for 1 minute. Lower heat further, add gram beans and cook, stirring, for 1 minute. Add Thai pepper and cook for 30 minutes, stirring.

6. 6

   Add onions and cook, stirring, for 2 minutes.

7. 7

   Add chilies, ginger and garlic, cook for 3 minutes.

8. 8

   Add semolina, yogurt mix, tomatoes and salt. Stir often with a folding motion,as if folding in egg whites.

9. 9

   Cook for 15 minutes.

10. 10

    Fold in cashews, cilantro and lemon juice.