Takkali Payam Opma

• 13 cup oil
• 13 cup raw cashews
• 1 cup semolina
• 1 14 teaspoons black mustard seeds
• 1 12 teaspoons yellow split peas
• 2 teaspoons split white gram
• 2 green chili peppers, chopped
• 1 tablespoon gingerroot, grated
• 12 cup onion, chopped
• 1 tomatoes, peeled, seeded and chopped
• 1 12 teaspoons coarse salt
• 12 cup yogurt
• 1 12 cups hot water
• 1 tablespoon lemon juice
• 1 tablespoon cilantro leaf
• 1 Thai chile, chopped
• 2 garlic cloves, minced

1. Fry cashews in 1 tablespoon of oil.
2. in a wok; set aside.
3. Mix yogurt with hot water; set aside.
4. Toast semolina in 1 tablespoon of oil in a wok for 5 minutes, stirring often.
5. Transfer to a bowl and set aside.
6. Heat 3 tablespoons of oil in the wok.
7. Add mustard seeds and cover until them stop popping.
8. Lower heat and add split peas, cook, stirring for 1 minute.
9. Lower heat further, add gram beans and cook, stirring, for 1 minute.
10. Add Thai pepper and cook for 30 seconds, stirring.
11. Add onions and cook, stirring, for 2 minutes.
12. Add chilies, ginger and garlic, cook for 3 minutes.
13. Add semolina, yogurt mix, tomatoes and salt.
14. Stir often with a folding motion,as if folding in egg whites.
15. Cook for 15 minutes.
16. Fold in cashews, cilantro and lemon juice.

oil, cashews, semolina, black mustard seeds, peas, white gram, green chili peppers, gingerroot, onion, tomatoes, coarse salt, yogurt, water, lemon juice, cilantro leaf, chile, garlic

Taken from www.food.com/recipe/takkali-payam-opma-321392 (may not work)