Khara bhaath

Ingredients:
Semolina-1 cup fine or coarse(Khandva suji or bombay suji or rawa)
Onion-1 big,chopped finely
Ginger-garlic paste-2 tsp
Green chillies-3,chopped
Coriander leaves-2 tbsp,chopped
Lemon juice-1
Coconut-2 tbsp
Cashewnuts-10-12 bits
Chilly powder or sambhar powder-1/2 tsp(I used Sambhar powder)
Garam masala powder-1/2 tsp(I did not use)
Turmeric powder-1/4 tsp
Curry leaves-8-10 sprigs
Ghee- 1-2 tbsp to garnish
Salt- to taste
Sugar-a pinch
Water-4 cups(boiling water)1:4 ratio

Veggies needed:
Carrot-1,cut into small cubes
Beans-5-6,chopped
Capsicum-1,chopped
Green peas-1/2 cup,frozen or fresh,cooked
Tomato-1,chopped

Ingredients for the seasoning:
Ghee-3 tbsp
Mustard seeds-1/2 tsp
Urad dhal-1/2 tsp
Chana dhal-1/4 tsp
Cumin seeds-1/4 tsp

Method:

1. Dry roast the rawa until you get a nice aroma and keep it aside.
2. Heat 3 tbsp ghee and roast cashewnuts until light brown in colour and keep it aside.
3. In the same pan and ghee,splutter mustard seeds,add all the seasonings mentioned,fry it until light brown in colour,add green chillies,curry leaves.
4. Add onions and saute it for sometime.
5. Add all the veggies and cook it until it fades little bit.
6. Add ginger garlic paste and saute it until the raw smell disappears.
7. Add all the spice powders and saute for a second.
8. Now add 4 cups of boiling water and again take a boil.
9. Add semolina,salt to taste,pinch of sugar and cook it stirring well.
10. Close the lid and keep it for 2-3 minutes.
11. Off the flame and garnish coriander leaves,roasted cashewnuts,grated coconut and lime juice.
12. Serve it hot with a blob of ghee.