Tiffin

Method

1. Set a heavy kadai or frying pan over medium heat and dry-roast 60 g of coarse semolina, stirring continuously, for 4-5 minutes until the grains turn a pale sand colour, feel loose and smell nutty. Do not let them brown. Tip onto a plate and wipe the pan clean.
2. In a small pan bring 180 ml of water to the boil with 0.5 tsp of salt, then keep it at a bare simmer so it goes into the upma boiling hot.
3. Heat 2 tsp of sunflower oil in the kadai over medium heat. Add 0.5 tsp of mustard seeds and wait about 30 seconds for them to crackle and pop, then add 1 tsp of urad dal, 1 tsp of chana dal and 8 g of cashews and fry for 1 minute, stirring, until the dals and nuts are golden.