PREPARATION

1. Heat a pan, add 250 grams broken wheat and dry roast for 4-5 minutes. Set aside.
2. Heat 2 teaspoons oil in a wok, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida and give it a nice stir.
3. Now, add 1 teaspoon ginger and stir again.
4. Add 100 grams onions and mix it well.
5. Sauté them for 2-3 minutes.
6. Now, add 1 teaspoon Green Chili, 8-10 curry leaves and stir well.
7. Add 30 grams carrot, 50 grams green peas, 50 grams tomato, 1 teaspoon salt, 1/4 teaspoon turmeric and mix again.
8. Cover it with lid and cook for 4-5 minutes on moderate heat.
9. Remove the lid, add roasted broken wheat and mix it well.
10. Now, add 250 milliliters warm water and stir well.
11. Cover it with lid again and cook for 10-12 minutes.
12. Now, remove the lid and add 1 teaspoon lemon juice, 1 teaspoon coriander and mix.
13. Remove the wok from heat.
14. Serve.