Savory Semolina Porridge (Upma)

1. Toast the Semolina

1. Place a dry skillet or wide saucepan over medium-low heat.
2. Add the semolina and dry-toast, stirring constantly with a wooden spoon, for about 4 to 5 minutes until it smells lightly nutty and warm to the touch. Do not let it brown deeply.
3. Transfer the toasted semolina to a clean bowl and set aside.

2. Cook the Aromatics

1. Wipe out the pan and return it to medium heat with 2 tablespoons of neutral oil.
2. Add the mustard seeds. Let them heat up until they begin to sizzle and pop (about 30 seconds).
3. Add the diced onion and minced green chili. Sauté for 3 to 4 minutes until the onion is soft and translucent.
4. Stir in the frozen peas and cook for 1 minute.

3. Simmer and Finish

1. Pour in 450ml of water and add the 1/2 teaspoon of salt. Bring the liquid to a rolling boil.
2. Reduce the heat to low. Gradually pour in the toasted semolina in a steady, thin stream with one hand while stirring vigorously with the other to prevent any lumps from forming.
3. Keep stirring as the semolina absorbs the water and thickens into a soft, fluffy porridge, about 1 to 2 minutes.
4. Cover the pan with a tight-fitting lid, turn the heat to the lowest setting, and let it steam gently for 2 minutes.
5. Remove the lid, fluff the upma with a fork, and serve hot with a squeeze of fresh lemon juice over the top.