1 Cup suji/semolina
3 Table spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Pinch of hing (asafoetida)
1 Tea spoon sugar (optional)
1 onion chopped
1/2 Cup peas
2-3 florets gobhi
Few small pieces of carrot
3-4 french beans chopped
1 Green chilli chopped
7-8 Curry leaves
1/2 Tea spoon udad dal
1/2 Tea spoon chana dal
1 Table spoon mungphali (groudnuts)
1 Table spoon lemon juice
Salt to taste
Put 1 table spoon oil in a pan.
Put suji and roast it on low flame till it feels light.
Remove it in a bowl.
Heat 2 table spoons of oil in the pan.
Add rai, jeera, hing, udad dal, chana dal, mungfali and curry leaves.
Fry till the dal is slightly pink.
Add onion, chilly, gobhi, beans, carrots,peas and mix well.
Add the roasted suji, salt and sugar.
Pour hot water (approx 2.5 cups)
Mix well, cover and let it cook on low flame for a few minutes.
Add more hot water if required.
Garnish with coriander and lemon juice and serve hot with pickle.