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  • 200 gm semolina
  • 1/2 teaspoon mustard seeds
  • 4 chopped green chili
  • 2 dry red chili
  • 1/4 cup peas
  • onion 1 finely chopped
  • capsicum (green pepper) 1 finely chopped
  • 1 carrot
  • cumin seeds 1/2 tsp
  • 1 small chopped ginger
  • 100 ml of vegetable oil
  • 1/2 teaspoon urad dal
  • water as required
  • salt to taste


  • Take a large pan, add vegetable oil in it and heat it over medium flame.
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  • When oil bubbles start to rise, add mustard seeds, cumin seeds, chopped green chilies, ginger, and whole red chilies.
  • Mix the ingredients well with a wooden spatula.
  • Add peas, chana dal and urad dal in the pan.
  • Toss the pan well to mix the ingredients well.
  • Then add curry leaves and stir-fry for a few minutes.
  • Meanwhile, take a chopping board and chop all the vegetables separately.
  • Now add chopped onion, potato, tomato, carrot and capsicum in the pan and stir well.
  • Add enough water in the pan and season well with salt. Cover the pan with a lid and cook over medium flame.
  • Cook till the vegetables are cooked and a thick gravy is formed.
  • When vegetables are cooked, gradually add roasted semolina in little quantity, stir simultaneously.
  • Keep stirring constantly and ensure there are no lumps formed.
  • Cook for five minutes on a low flame and then transfer it to a serving bowl.
  • Garnish with mint leaves and cashews. Ready to pack in tiffins.

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