Prepare the Ingredients:

1. Dry Roast the Semolina:
   • In a thick-bottomed pan, dry roast 1 cup of semolina over medium heat until it turns brown and fragrant. Set aside.
2. Extract Tamarind Juice:
   • Soak the tamarind in 2 tablespoons of water. Squeeze and extract the juice, then set aside.

Cook the Base:

3. Heat Oil:
   • In the same thick-bottomed pan, heat 3 tablespoons of oil or ghee over medium heat.
   • Add 1 teaspoon of mustard seeds. Once they sputter, add 1/2 teaspoon channa dal and 1/2 teaspoon urad dal. Fry until the dals turn brown.
4. Add Curry Leaves and Asafetida:
   • Stir in 2 sprigs of curry leaves and fry for a few seconds.
   • Add a large pinch of asafetida and mix well.
5. Add Vegetables and Spices:
   • Add 1 cup of diced vegetables (carrot, French beans, peas, green bell pepper) and 1 small finely chopped tomato (optional).
   • Stir in 1/4 teaspoon turmeric, salt to taste, and 1 teaspoon jaggery. Fry for 2 minutes.

Combine and Cook:

6. Add Tamarind and Water:
   • Add the extracted tamarind juice and 1/4 cup of water to the pan. Cook covered for 4-5 minutes or until the vegetables soften.
7. Boil with Semolina:
   • Add 2 1/2 cups of water to the vegetable mixture and bring to a boil.
   • Reduce the heat and gradually add the roasted semolina while stirring continuously to avoid lumps.
8. Finish with Coconut and Spices:
   • Add 2 tablespoons of freshly grated coconut and 1 1/2 tablespoons of Vangi bath powder or Bisibele bath powder.
   • Cook covered on low heat until the water is absorbed and the semolina is fully cooked.

Serve:

9. Garnish and Serve:
   • Remove from heat, garnish with coriander leaves, and serve immediately with lemon wedges on the side.