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