Ingredients–

• 1 cup semolina
• 2 onions, chopped fine
• 1/2” piece ginger, chopped fine
• 2-3 green chillies, chopped fine
• Mixed chopped vegetables (1 potato, 1 capsicum, 1 small carrot, 3 French beans)
• 1/4 cup shelled green peas
• Salt to taste
• 1/2 tsp turmeric powder
• Juice of 1 lime
• A small bunch of coriander leaves, chopped fine

For Tempering–

• 3 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1/2 tsp asafoetida powder
• 1 dry red chilli, halved
• A few curry leaves

Method –

1. Dry roast the semolina lightly and set aside
2. Heat ghee or oil and add all the ingredients for tempering
3. When the mustard seeds splutter, add the onion, ginger and chillies and sauté for 1-2 minutes
4. Add the chopped vegetables, salt and turmeric powder and fry for another minute
5. Pour in 3 cups of water and simmer covered on low flame till the vegetables are tender
6. Add the semolina gradually
7. Take care to avoid lumps
8. Cook until the water is completely absorbed
9. Turn off the heat
10. Mix in the lime juice and garnish with chopped coriander leaves