Vegetable upma

Ingredients
– 1 cup semolina (suji/rava), 2 tbsp oil or ghee, 1 tsp mustard seeds, 1 tsp urad dal (optional), 8-10 curry leaves, 1 onion (finely chopped), 1-2 green chilies (chopped), 1 tsp ginger (grated), 1 carrot (finely chopped), ½ cup peas (fresh or frozen), 1 small capsicum (optional, chopped), 2½ cups water, Salt to taste, Fresh coriander leaves (for garnish), 1 tbsp lemon juice (optional)
Method
– Heat a pan and dry roast the semolina on low flame until it turns light golden and aromatic. Stir continuously to avoid burning. Keep aside.
– In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal and sauté until slightly golden. Toss in curry leaves, green chilies, and grated ginger for a burst of aroma.
– Add chopped onions and sauté until translucent. Mix in carrots, peas, and capsicum. Cook for 2-3 minutes until slightly tender.
– Pour in water and add salt. Bring it to a gentle boil.
– Slowly add the roasted semolina while stirring continuously to avoid lumps. Keep stirring as it absorbs water and thickens.
– Cover and cook on low heat for 2-3 minutes. Turn off the heat and add lemon juice for a fresh zing. Garnish with chopped coriander leaves.
Serve hot with:
– Coconut chutney
– Pickle
– A cup of hot chai or filter coffee