Vegetable Upma

Dry roast semolina in a pan over medium heat until fragrant. Tip into a bowl.

Heat vegetable oil, add mustard seeds and urad dal until the seeds pop, then add curry leaves, onion, green chili and ginger and cook until soft.

Add carrot, green peas, water and salt to tempered base and bring to a boil. Cook until the carrot is tender.

Pour in roasted semolina in a thin stream, stirring constantly. Cover and cook on low heat until the water is absorbed, then finish with lemon juice.