2 tablespoons vegetable oil
1 tablespoon ghee
400 g/ 14 oz/ 2 cups coarse semolina
1 tablespoon urad dhal
1 tablespoon channa dhal
1 teaspoon black mustard seeds
2 fresh chillies, sliced
2 teaspoons finely chopped ginger
1 medium onion, finely chopped
1 cup diced vegetables (cauliflower, carrots, capsicum)
500 ml/ 1 pint/ 2 cups hot water
1 1/2 teaspoons salt
3 tablespoons chopped fresh coriander
wedge of lime or lemon

Heat half the oil and half the ghee in a heavy saucepan and fry the semolina, stirring constantly, over medium-low heat until it is golden.
Turn it into a bowl and wipe out the pan with a paper towel.
Heat remaining oil and ghee and fry the dhals until they are golden.
Add the mustard seeds, chillies, ginger, onion and vegetables and stir for about 5 minutes or until they smell fragrant.
Add hot water and salt, bring to the boil, then add semolina and stir until it boils.
Cover pan with well-fitting lid and cook on low heat for about 8 minutes until semolina is cooked through.
Sprinkle with coriander and serve with a wedge of lime or lemon.

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