All You Need:
- CousCous – 1 cup
- Water – 1 1/2 cup
- Onion – 1/2 (Small, sliced)
- Tomato– 1/2 (Small, chopped)
- Green Chili– 5 (make a small slit on the top)
- Ginger– 1/2 tsp (finely chopped)
- Oil – 1/2 tbsp
- Ghee– 1 tbsp (Optional, if you are not using ghee add another 1/2 tbsp of oil)
- Mustard Seeds– 1/4 tsp
- Cumin Seeds - 1/4 tsp
- Chana Dal– 1 tsp
- Broken Urad dal – 1 tsp
- Hing/Asafoetida – sprinkle / 1/8 tsp
- Turmeric Powder – sprinkle / 1/8 tsp
- Salt to taste (around 1 tsp)
- Curry leaves– 4
- Cilantro – 1 tbsp chopped
- In a kadai, heat 1/2 tbsp of oil, 1/2 tbsp of ghee. When it is hot add mustard seeds and let it splutter. Then add cumin seeds, chana dhal. Wait for few seconds and allow chana dhal to fry. Now add urad dhal, hing.
- When the dhal starts changing color, add chopped ginger, curry leaves, sliced onions. Saute for 3-4 minutes until the onion becomes translucent. Add green chilies, tumeric powder and saute. Now add chopped tomatoes and saute for another 3 minutes until it becomes mushy.
- Add water, salt and bring it to boil. To find the right amount of salt, I usually add salt in portions and taste the water. I stop adding when it starts tasting salty(not on the higher side).
- When the water starts boiling, add couscous and keep stirring until the water is completely sucked (similar to upma/kichadi). Add 1/2 tbsp of ghee, chopped coriander leaves and mix. (Trivia: Unlike the traditional rava/semolina it doesn’t get coagulated if you don’t stir.)
- I have added ghee for 2 reasons: Flavor + to nullify the effect of the fiery chutney I had prepared. You can opt to replace it with olive oil or any regular oil of your choice.
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