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Savory Semolina

['4 cups water', '2 teaspoons coarse kosher salt', '1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*', '1/3 cup Clarified Butter', '2 small garlic cloves, minced', '2 teaspoons minced peeled fresh ginger', '2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**', '1 small serrano chile, minced', '1 teaspoon black mustard seeds***', '1/2 teaspoon cumin seeds', '12 cherry tomatoes, halved', '1 cup fresh or frozen green peas', '1/3 cup chopped raw cashews']

Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
*Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from
**Also known as kari patta; available at Indian markets.
***Sold at specialty foods stores, Indian and Asian markets, and If unavailable, substitute brown mustard seeds.

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