- 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
Semolina is an often overlooked and somewhat underrated grain. With its soft and smooth texture, it can be turned into brilliant breakfast dishes like the Southern Indian khara bath.
Starting the day with a semolina dish provides you with a healthy serving of B-vitamins, minerals (magnesium, phosphorus, zinc) and some much-needed fiber.
The long list of ingredients for this dish might look intimidating. Don’t be.
Prepare everything and fire up a pan. You simply keep adding the ingredients as per directions and keep stirring the pan until the dish is done.
How to make Khara Bath
Note: The dry roasting of the semolina is optional, butdoing so enhancesthe flavor of semolina.
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.