|Chana dal||2 Tablespoon|
|Corn oil||3 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Cashew nuts||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Peas||2 Ounce (50 Gram)|
|Coarse semolina||6 Ounce (175 Gram)|
|Dried red chili||1⁄2 Teaspoon, crushed|
|Water||1 Pint (600 Milliliter)|
|Lemon juice||2 Tablespoon|
Wash the chana dhaal, boil it until soft, drain and set aside.
Heat the oil in a large frying pan until hot and fry the mustard seeds and curry leaves for a few seconds.
Lower the heat and add the peanuts and cashew nuts, frying them quickly before adding the salt, peas, semolina, red chillies and the chana dhaal and stir-fry for about 1 minute.
Pour in the water and cook for about 3 minutes or until the water is fully absorbed.
Pour in the lemon juice and serve.