First make the tangy tomato relish, heat the oil and add the curry leaves and the cumin seeds. When they sizzle, add the chilli powder, mix quickly and then stir in the tomatoes and mix. Add the onion and the ketchup and chilli sauce followed by the onions. Set aside.
Heat the oil in a saucepan and tip in the mustard seeds. When they begin to pop, add the onion and potato. Fry for 4 minutes. Add the turmeric, chilli flakes and salt and mix for a few seconds. Add the peas and fry in the spices for a minute. Then tip in the semolina and mix well.
Add 250ml of hot water from the kettle and mix for 2 minutes. The water will rapidly be absorbed by the semolina mixture. Sprinkle the lemon juice and serve immediately with the tangy tomato relish