Tomato Upma

Dry roast 200g semolina in a pan until lightly golden, then set aside.

Heat 30g ghee in the same pan and add 5g mustard seeds, 5g cumin seeds, 10g chana dal, 10g urad dal, 1g asafoetida, and 5g curry leaves.

Once the seeds splutter, add 150g chopped onion, 10g chopped chili, and 15g ginger-garlic paste. Sauté until onions are translucent.