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Ingredients

Adjust Servings:

	1 cup semolina (if unavailable, couscous or griess would be a good alternative)
	1 tsp chickpea lentils (split chickpeas) or yellow lentils
	1 tsp white lentils
	1/2 tsp cumin seeds
	1 tsp mustard seeds
	5-6 curry leaves (fresh or dried)
	10 cashew nuts
	1 finely chopped onion
	1 finely chopped tomato
	1 tsp grated or finely chopped ginger
	1/2 cup of fresh or frozen peas
	1/2 cup of French beans, cut into 1.5 cm / 1-inch pieces
	3-4 cups of water
	1/2 tsp turmeric powder
	1 tsp vangi bath powder (if unavailable leave out or substitute with red chili powder)
	2 tsp clarified butter (ghee) or regular unsalted butter
	salt to taste

Khara Bath

Name: Khara Bath
Total time: 30 min
Yield: 4 Servings
Ingredients: cup semolina (if unavailable, couscous or griess would be a good alternative): 1; tsp chickpea lentils (split chickpeas) or yellow lentils: 1; tsp white lentils: 1; tsp cumin seeds: 1/2; tsp mustard seeds: 1; curry leaves (fresh or dried): 5-6; cashew nuts: 10; finely chopped onion: 1; finely chopped tomato: 1; tsp grated or finely chopped ginger: 1; cup of fresh or frozen peas: 1/2; cup of French beans, cut into 1.5 cm / 1-inch pieces: 1/2; cups of water: 3-4; tsp turmeric powder: 1/2; tsp vangi bath powder (if unavailable leave out or substitute with red chili powder): 1; tsp clarified butter (ghee) or regular unsalted butter: 2; salt to taste

Features:

Cuisine:

Indian

30 mins
Serves 4
Easy

Ingredients

1 cup semolina (if unavailable, couscous or griess would be a good alternative)
1 tsp chickpea lentils (split chickpeas) or yellow lentils
1 tsp white lentils
1/2 tsp cumin seeds
1 tsp mustard seeds
5-6 curry leaves (fresh or dried)
10 cashew nuts
1 finely chopped onion
1 finely chopped tomato
1 tsp grated or finely chopped ginger
1/2 cup of fresh or frozen peas
1/2 cup of French beans, cut into 1.5 cm / 1-inch pieces
3-4 cups of water
1/2 tsp turmeric powder
1 tsp vangi bath powder (if unavailable leave out or substitute with red chili powder)
2 tsp clarified butter (ghee) or regular unsalted butter
salt to taste

How to make Khara Bath

Dry roast semolina and set aside.

Note: The dry roasting of the semolina is optional, butdoing so enhancesthe flavor of semolina.

Heat the oil and splutter mustard seeds, cumin seeds, both lentils, curry leaves, cashew nuts and stir for a minute.
Add onion and ginger sautè for 2-3 minutes.
Add tomato, peas, and beans and cook for a few minutes.
Pour water and add turmeric, vangi bath powder, and some salt. Bring to boil and cook for 5 minutes until slightly reduced.
Add semolina and stir continuously to prevent lumps.
Cover the pan and simmer for 2 minutes. The semolina should absorb all water, and you should have a thick mash.
Stir in the butter and serve.

To spruce up the presentation of khara bath, stuff the finished semolina into a narrow bowl or big cup. Place the breakfast plate on top and turn it all upside down. Now lift the

bowl gently, and you will get a beautiful looking dome-shaped semolina. Garnish with a slice of tomato and parsley or coriander leaves.

In case there are some leftovers bring the semolina into a patty shape and fry in some oil until golden brown. This is perfect with a green salad or just as a snack with a hearty dip.