4 Serves
59 Mins
Dry roast the semolina in a frying pan over medium heat until it turns light golden and aromatic, then set it aside.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
158 µg / 400 µgCalcium
144 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
574 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat oil in the same frying pan and add mustard seeds, urad dal, curry leaves, and chopped onion. Sauté until the onions are translucent.
Pour in water and bring to a boil, then season with salt and pepper.
Gradually stir in the roasted semolina, ensuring no lumps form, and cook covered until the water is absorbed and the texture is fluffy.
25
g95
g20
g
Yemeni
