Roast semolina in a dry kadai without browning, remove and cool.
Peel, wash carrot and cut into small pieces. String French beans, wash and chop finely. Wash cauliflower and break into small florets. Wash, halve deseed and chop capsicum into small pieces. Peel, wash onion and ginger and chop finely. Remove stems, wash and finely chop green chillies. Wash and drain green peas. Wash and pat dry curry leaves. Remove stems and break red chillies into two.
Boil three cups of water, add a little salt and boil carrot, French beans, cauliflower and green peas for six to eight minutes or till the vegetables are almost done. Drain and reserve the vegetables.
Heat oil in a kadai. Add mustard seeds and as they begin to crackle add red chillies, dhuli urad dal, curry leaves an green chillies.
Mix well and add onion, ginger and capsicum and cook on high heat for two minutes. Add cooked vegetables, sprinkle asafoetida and salt to taste.
Pour four to five cups of hot water and bring to a boil. Add roasted semolina, stirring continuously to prevent lumps from forming.
Cook for three to four minutes on medium heat, stirring continuously. Stir in lemon juice and serve hot. |
