Dry roast the semolina on a medium flame until you get a nice aroma. Don’t let it change color.
Heat oil and ghee in a pan. Add the mustard seeds, chana dal, urad dal, cumin seeds and black pepper and fry till they start to brown a little.
Then add the cashews and fry until they are golden browned.
Add the finely chopped ginger, chopped green chillies and curry leaves and fry for a couple of seconds.
Add the chopped onion and fry till transparent.
Then add water, salt and turmeric powder to the onion mixture and let it come to a boil.
Add the coconut and combine. Reduce the flame to low.
Slowly add the roasted semolina in a sprinkled way, stirring constantly to avoid lumps.
Cover it with a lid. Cook, stirring occasionally for 5 minutes or until well cooked.
Turn off the flame and serve hot.