Ingredients

• Semolina (rava/sooji) 180 g
• Vegetable oil 2 tbsp
• Ghee 1 tbsp
• Mustard seeds 1 tsp
• Urad dal and chana dal 1 tsp + 1 tbsp
• Onion, finely chopped 1 medium (120 g)
• Green chilies, ginger and curry leaves 2 chilies, 10 g ginger, 1 sprig
• Mixed vegetables (carrot, green peas, green beans), finely diced 150 g
• Water 600 ml
• Salt 1 1/4 tsp (8 g)
• Lemon juice 1 tbsp
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Dry-roast the semolina in a wide pan over medium-low heat for 5 to 6 minutes, stirring, until it smells toasty but is still pale; transfer to a plate.

2. 2

   Heat the oil and ghee in the same pan, add the mustard seeds and, when they pop, the urad and chana dal; fry for 1 minute until golden.

3. 3

   Add the green chilies, ginger and curry leaves, then the onion, and cook for 3 to 4 minutes until the onion is soft.

4. 4

   Add the vegetables and cook for 3 minutes, then pour in the water with the salt and bring to a boil.

5. 5

   Lower the heat and add the semolina in a thin stream, stirring constantly so no lumps form.

6. 6

   Cover and cook on low heat for 3 to 4 minutes until the water is absorbed and the semolina is soft and fluffy.

7. 7

   Turn off the heat, stir in the lemon juice and cilantro and serve hot.