Upma

Toast the semolina in a dry pan over medium heat, stirring constantly, until it turns cream-colored and smells nutty. Tip it into a bowl.

Finely chop the onion, chili and ginger; cut the carrot into small dice.

Heat the oil in the same pan and fry the onion, ginger and chili for 3 minutes. Add the carrot and peas and fry for 3 more minutes.

Pour in 600 ml of water, add salt and bring to a boil.

Lower the heat and pour in the semolina in a thin stream, stirring constantly so no lumps form. Cover and cook over low heat for 2–3 minutes.

Bubbling semolina spits hot splatters — stir with a long spoon and don't lean over the pan.

Squeeze over the lemon juice, sprinkle with chopped cilantro, stir and serve hot. Done!