South Indian savoury semolina (Upma)

1. Toast the semolina in a dry frying pan, stirring constantly, for 4-5 minutes until fragrant and lightly coloured (but not browned). Tip onto a plate.

2. Heat the ghee in a pan, fry the mustard seeds, then add the urad dal and cashews and fry until golden.

3. Add the curry leaves, chopped green chillies, grated ginger and chopped onion and cook for 4-5 minutes until translucent.

4. Pour in the water, add salt and bring to the boil.

5. Lower the heat and sprinkle the toasted semolina into the boiling water in a thin stream, stirring constantly so no lumps form. Cover and cook over low heat for 2-3 minutes until the water is completely absorbed.

6. Drizzle with lemon juice, fluff with a fork, sprinkle with coriander and serve hot with coconut chutney.

Tip: Upma is the "quick" version of South Indian breakfasts, with no fermentation needed. Pre-toasting the semolina is the secret: it makes it grainy and loose rather than sticky. You can enrich it with peas or carrots.