Khara Bath

Heat 30 g ghee in a pan and roast 200 g semolina until golden brown.

Heat remaining 30 g ghee in a separate pan and add 5 g mustard seeds, 10 g chana dal, 10 g urad dal, and 1 g asafoetida.

Once mustard seeds splutter, add 5 g curry leaves, 10 g chili, 15 g ginger, and 100 g onion; sauté until onions turn translucent.