Directions
Heat oil on medium heat in a pan, add mustard seeds, and allow to crackle.
Add asafoetida, curry leaves, green chilies, water, and lemon juice to pan. Stir for 10 seconds and then add the semolina flour.
Now stir on low heat until water evaporates.
Add the cashews, cranberries, salt, turmeric, and cilantro to pan and stir again for 2 minutes.