1. Heat oil in a pressure pan and add urad dal, dry red chillies, mustard seeds, cumin and curry leaves. When they start splutter add Chironji stir well and

then add green chillies and ginger, fry for 2-3 minutes.

2. Add grated beetroot, salt and water and close the lid.

3. When water gets boiled pour the semolina and cook on low flame.

4. Add coconut milk, ghee and lemon juice, mix well, close the lid and remove from heat.

Serve hot with pudina chutney or coconut chutney.