As fire becomes the dominant theme of the season—echoed in astrological shifts and the Aries constellation—this is an invitation to reconnect with warmth, stimulation, and digestive vitality through food. In Ayurveda, spring is a Kapha season, calling us to awaken Agni with pungent, cleansing spices like ginger, mustard seeds, and black pepper. This recipe brings these principles into a simple, grounding semolina dish that is both nourishing and light, perfect for the transition into spring.