Heat a dry heavy-bottomed pan and add the Semolina. Roast the Semolina on medium-low heat for 5-7 minutes until it turns light golden and aromatic. Transfer the roasted Semolina to a plate and set aside.
2
In the same pan, heat the Ghee over medium heat. Once hot, add the Mustard seeds. When the Mustard seeds begin to splutter, add the Cumin seeds, Urad dal, and Chana dal. Fry until the dals turn golden brown.
3
Add the Curry leaves and Asafoetida to the pan and sauté for a few seconds until fragrant.
