Semolina Pilaf with Peas

• 1 cup peas, fresh or frozen and defrosted
• Salt
• 2 tablespoons olive or canola oil
• 1/8 teaspoon ground asafetida
• 1/2 teaspoon urad dal or yellow split peas
• 1/2 teaspoon whole brown mustard seeds
• 10 fresh curry leaves, or use 5 basil leaves
• 1/2 teaspoon very finely grated peeled fresh ginger
• 24 fresh hot green chilies (such as birds-eye), finely chopped
• 1 cup (6 ounces) semolina (see above)
• 2 tablespoons finely chopped cilantro
• 2 teaspoons lemon juice
• 1 teaspoon sugar

1. Boil the peas with a little salt long enough to just cook them and then drain.
2. Put 2 cups water in a small pot and bring to a boil.
3. Turn heat to very low and leave.
4. Pour the oil into a nonstick frying pan and set over medium-high heat.
5. When hot, put in the asafetida and urad dal.
6. Wait 2 seconds and put in the mustard seeds.
7. As soon as the dal turns red and the mustard seeds pop, a matter of seconds, put in the curry leaves, ginger, and chilies.
8. Stir for a few seconds and add the semolina and 1 teaspoon salt.
9. Stir and cook for 34 minutes or until the semolina is very lightly browned.
10. Turn heat to low.
11. Now begin to add the boiling water a few tablespoons at a time over the next 7 minutes (just pour it from the pan), stirring and breaking up the lumps as you do so.
12. Add the peas and cilantro.
13. Keep cooking and stirring on very low heat another 34 minutes or until all the grains puff up.
14. Add the lemon juice and sugar and stir to mix.

peas, salt, olive, ground asafetida, urad dal, brown mustard seeds, curry, fresh ginger, chilies, cilantro, lemon juice, sugar

Taken from www.epicurious.com/recipes/food/views/semolina-pilaf-with-peas-373870 (may not work)