Step 1
Dry-roast the semolina in a non-stick pan till light golden. Transfer on a plate and set aside to cool.
Step 2
Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.
Step 3
Add cumin seeds, curry leaves, green chillies and asafoetida, mix and sauté for 30 seconds.
Step 4
Add onions, mix and sauté till they turn translucent. Add tomatoes and mix.
Step 5
Add little salt, mix well and cook till they turn pulpy.
Step 6
Add shimeji and button mushrooms, mix and cook till dry. Add the roasted semolina and mix well.
Step 7
Add 2 cups hot water and salt, stir well, cover and cook for 10-15 minutes.
Step 8
Add green peas and 1 tablespoon coriander leaves and mix well. Cover and cook for 3-4 minutes.
Step 9
Garnish with remaining coriander leaves and serve hot with lemon quarters.
