Instructions

1. Dry roast the semolina till hot to touch.
2. Chop the vegetables finely and keep aside.
3. Heat oil in deep bottomed pan.
4. Add mustard seeds, when they start to sputter, add black gram lentils and curry leaves.
5. Add chopped onions and sauté till translucent.
6. Add ginger, green chillies and sauté for few minutes.
7. Add chopped vegetables and cook covered for 2-3 minutes.
8. Add 2 cups of water and bring to boiling point. Add salt to taste.
9. Reduce the flame to low. Add semolina gradually with one hand and stir continuously with the other hand so that it does not form lumps.
10. Cover and cook on low flame for 5 minutes. Once the water is absorbed, mix well.
11. Serve hot with any chutney of your choice.