Ingredients

• 1 cup Semolina / Sooji
• 2 1/2 cup Water / Paani
• 1/2 cup Carrot / Gajar finely chopped
• 1 Tomato / Tamatar chopped
• 1 Lemon Juice / Nimbu Ka Ras
• 1/2 tsp vangi bhath masala( ADJUST ACCORDING TO UR TASTE TILL 1 TBSP U CAN USE )
• 1/2 tsp Turmeric Powder / Haldi Powder
• salt to taste
• 2- 4 Green Chillies / Hari Mirch chopped
• 1 tsp Grated Ginger / Adrak
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
• 2 tbsp Ghee

tempering/tadka/waghar

• 4 tbsp Cooking Oil
• 1 tsp Mustard Seeds / Rai *
• 1 tsp White Lentils / Urad ki dal (dhuli)
• 1/2 tsp Bengal gram /chana daal
• 1/2 tsp jeera
• 12 Curry Leaves / Kadi Patta
• 5 Cashew Nuts / Kaju
• pinch Asafoetida / Hing powder

Instructions

• Heat a pan and 1 tbsp ghee roast the semolina on low heat for about 5 minutes or till it start giving a nice aroma.
• Take out the roasted semolina from the pan and keep aside.
• Heat oil in the same pan and add mustard ,urad daal, curry leaves ,cashew nuts and asafoetida.
• When seeds start to crackle then add green chilies and ginger and give a nice stir
• Add the chopped vegetables in the pan and saute for 2 minutes. when vegetables become semi soft then add the chopped tomato and stir fry for a minute.
• Now add salt, vangi bhath masala in the pan
• add the roasted semolina and keep mixing it well
• When all the semolina get mixed well ,now add HOT water then cover the pan with a lid and simmer for 2 minutes.
• Now add lemon juice and fresh coriander and cover and simmer again for a minute.
• Switch off the flame and then open the lid and add 2 tbsps of ghee ,pinch sugar and it mix well.
• Serve hot with coconut chutney.