|2 cups Sooji (Fine)||1 tsp Mustard Seeds||Ghee|
|1/4 cup Carrots||3-5 Dry Red Chillies||Salt|
|1/4 cup Peas||2 tbsp Chana Dal|
|1 small Onion||1 tbsp Grated Ginger|
|1 small Tomato||4-6 Curry Leaves|
|1 pinch Hing|
|1 pinch Turmeric|
Finely chop the dhania, carrots, onion and tomato.
In a wide skillet, heat 2 tsp ghee and roast the sooji until aromatic and light pink.
Transfer immediately to a cool plate.
Add 4 cups of water in a pan and boil.
In a heavy bottom pan, heat 3 tsp ghee and splutter the mustard seeds.
Add the broken dry red chillies and chana dal and roast until golden.
Add the ginger, onions, curry leaves and hing and saute until pink.
Add the turmeric, carrots, peas and tomato and saute until almost cooked.
Add the finely chopped dhania, roasted sooji and salt and saute for a minute or so.
Add the boiling water and cook covered for about 3-5 minutes on medium-low heat stirring occasionally.
Remove the lid and cook open for another 2-3 minutes to let out the water.
Once the sooji is well cooked, turn the heat off.
Garnish with a dash of ghee and serve hot with a side of pickle.