|2 cups Semiya||1 tsp Mustard Seeds||Ghee|
|1 small Capsicum||1 tbsp Urad Dal||Salt|
|1 small Onion||3-4 slit Green Chillies||Sugar|
|1 small Tomato||1 tbsp Grated Ginger|
|1 small Potato||1 pinch Hing|
|1 pinch Turmeric|
|3-4 Curry Leaves|
Roast the semiya in 2-3 tsp ghee until pink and transfer immediately into a cool plate.
Cut the potato in half and thinly slice it. Preferably red potatoes with the skin.
Finely chop the capsicum, onion, tomato and dhania.
Set 4 cups of water to boil in a pot.
In a heavy bottom pan, heat 2-3 tsp ghee and splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the curry leaves, onions, ginger and green chillies and saute until pink.
Add the potatoes and let it cook until half done.
Add the turmeric, hing, capsicum and tomatoes and cook until they start to brown and shrink.
Add salt, dhania and the roasted semiya and saute for a minute.
Add the boiling water and cook open until the semiya is fully cooked and loses all the water.
Sprinkle a tsp of sugar on top and serve.