Vegetable Upma

Half cup semolina – use the coarse variety (there’s a fine variety too but coarse is better for this recipe)
2 tablespoons olive oil
Half teaspoon mustard seeds
Half tablespoon urad dahl (black gram lentil – you can find this at the supermarket or Indian/Asian grocery shop)
1 small onion, finely chopped
1 small carrot, finely chopped
One quarter cup green peas (fresh or frozen)
Half small capsicum, finely chopped
1 small green chilli, chopped
6-8 curry leaves (optional – adds a good flavour)
1Half cups water
Salt to taste
1 tablespoon chopped coriander
1 teaspoon lemon juice

Dry roast the semolina in a non-stick pan over low heat for 4 minutes until light golden and aromatic. Set aside.
In the same pan, heat oil. Add mustard seeds and let them pop.
Add urad dahl, curry leaves, green chilli, and chopped onion. Sauté for 3 minutes until onion softens.
Add carrot, capsicum, and peas. Cook for 5 minutes until vegetables are slightly tender.
Add water and salt. Bring to a boil.
Gradually add the roasted semolina, stirring continuously to avoid lumps in the mixture.
Reduce heat and cook for 3 minutes, stirring until the mixture thickens and semolina is cooked.
Add chopped coriander and lemon juice if using. Mix gently.