Takkali Payam Opma

Ingredients

• 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

Instructions

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.