Firstly, in a pan heat 2 tsp ghee and roast 1 cup semiya on low flame.

Roast until the semiya turns aromatic and golden brown. Keep aside.

Now in a large kadai heat 2 tsp ghee, add 1 tsp mustard, 1 tsp cumin and pinch hing.

also add 2 tbsp peanuts, 2 tbsp cashew and few curry leaves. Roast until the peanuts turn golden brown.

Add 1 onion, 4 chilli, 1 inch ginger and saute until the onion softens slightly.

Further add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp peas and 2 tbsp beans.

Saute on medium flame until the vegetables are crunchy.

Add in ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.

Saute on low flame until the spices turn aromatic.

Pour in 1½ cup water and get to a rolling boil.

Once the water comes to a boil, add in roasted semiya and mix gently.

Cover and simmer for 5 minutes, or until the semiya absorbs all the water.

Give a stir, cover and simmer for 2 more minutes. At this stage, you can see there is no water in the kadai.

Add 2 tbsp coriander and 2 tsp lemon juice. Mix well and cover and rest for 5 minutes, so that all the moisture is absorbed well.

Finally, enjoy Namkeen Seviyan Upma with raita.