Roast the semolina over medium heat, stirring constantly until fragrant and slightly golden, about 5 to 6 minutes. Transfer it to another bowl.

In the same pan, heat the oil or ghee over medium heat. Add mustard seeds, cumin seeds, red chilli, urad dal, chana dal, and cashews. Let the mustard seeds pop and the lentils turn light brown.

Add the chopped ginger, green chillies, curry leaves, and chopped onion. Cook for about 2 minutes until the onions are soft.

Pour in 2.5 cups of water and add salt to taste. Stir well.

When the water starts boiling, gradually add the roasted semolina, stirring continuously with a spatula to prevent lumps.

Cover the pan and lower the heat, letting it steam for 2 minutes.

After 2 minutes, remove the lid and stir in 1 teaspoon of ghee, if using. Turn off the heat and garnish with coriander.

Let it rest for 3-5 minutes before serving.