Dry-roast 1 cup of fine semolina over low-medium heat, stirring, until fragrant and the grains feel dry. Do not brown. Transfer to a plate.
Heat 2 tablespoons of ghee. Let 1 teaspoon of mustard seeds crackle. Add ½ teaspoon of cumin seeds, 1 teaspoon of split skinned chana dal, and 1 teaspoon of split skinned urad dal. Fry until lightly golden.
Add 10 cashews and fry until golden. Add ⅓ cup of finely chopped onion and cook until soft.
Stir in 1 teaspoon of chopped green chili, 1 teaspoon of chopped ginger, and 10 curry leaves for a few seconds.
Add 2½ cups of water and salt. Bring to a rolling boil, then reduce the heat to its lowest setting.
Gradually add the semolina, stirring constantly to prevent lumps. Cover and steam for 2-3 minutes, until soft. Turn off the heat and mix in 2 tablespoons of chopped cilantro.
