Preparation

• 1.

  Roast the semolina in a dry pan over low heat until it turns light golden brown. Remove and set aside.

• 2.

  In the same pan, heat the oil over medium heat. Add mustard seeds and let them pop.

• 3.

  Add urad dal and chana dal, and sauté until they turn golden brown.

• 4.

  Stir in the chopped green chilies and ginger, and sauté for a minute until fragrant.

• 5.

  Add the chopped onion, carrot, green beans, and peas. Cook for about 5-6 minutes until the vegetables are tender.

• 6.

  Pour in the water and add salt to taste. Bring it to a boil.

• 7.

  Once boiling, gradually add the roasted semolina, stirring continuously to avoid lumps.

• 8.

  Reduce the heat to low, cover the pan, and let it cook for about 3-4 minutes until the semolina absorbs the water and is cooked through.

• 9.

  Remove from heat, fluff it with a fork, and mix in fresh coriander leaves and lemon juice if desired.