Roast semolina, while continuously stirring on the lowest heat just till it's evenly hot. Transfer it in another Vassel. Heat oil in the same pan and crackle jeera. Add ginger garlic paste, green chillies, curry leaves and asafoetida. Fry a bit and then add onions and sesame seeds. Fry till onions are translucent and tender. Add turmeric powder.
Add green peas and salt. Fry for 2-3 minutes for the green peas to be slightly tender. Add tomatoes and fry for a minute. Add about 400 ml water and all the other powder spices. Bring it to a rolling boil. The spices in the water should have outstanding taste considering the part of semolina. Add semolina while stirring briskly in order to avoid the formation of lumps.
Continue to stir till semolina soaks up all the water and you get the right consistency. You may add hot water in case it feels too dry. Garnish with coriander leaves and Serve hot.
