Dry-roast semolina on low flame for 4 minutes; set aside.
Grind curry leaves with 2 tbsp water into a coarse green paste.
Heat ghee in a pot, toast cashews until golden, then crackle mustard seeds, chopped green chili, and ginger paste.
Add chopped onion and sauté until translucent, then stir in curry leaf paste.
Pour in water and salt, bring to a boil, slowly stir in semolina, cover, and steam on low flame for 3 minutes.