In a large pan, cook semolina over medium heat until toasty but not brown. Transfer to a bowl and set aside (2-3 min).
Heat oil in the same pan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, carrots and serrano. Sauté until onions are tender. Add tomatoes and stir, scraping bottom of pan (5-8 min).
Add toasted semolina and stir until the mixture resembles wet sand. Add water, peas and cook until semolina is bubbling. Reduce heat to low and continue to stir constantly for 2 minutes (15-20).
Remove chili pepper and curry leaves. Garnish with peanuts, cashews and raisins before serving.
