Hyderabadi Dum Veggie Semolina Recipe

About this recipe

Hyderabadi Dum Veggie Semolina is a delightful breakfast dish that brings together the flavors of Indian spices with the wholesome goodness of semolina and mixed vegetables. Cooked with aromatic tempering, this dish is layered and steamed to perfection, allowing the spices and herbs to infuse deeply. The result is a hearty and flavorful meal that is both satisfying and nutritious, ideal for fueling an active lifestyle. It offers a balanced mix of carbs, proteins, and fiber, making it a perfect choice for maintaining energy levels throughout the day.

Ingredients

• 200 ml Ghee
• 500 g Onion
• 250 g Carrot
• 500 g Capsicum Green
• 200 g Dahi
• 100 g Coriander Leaves
• 500 g Rava
• medium Chilli Green Long
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat the ghee in a pan over medium heat and add cumin seeds and mustard seeds. Once they begin to splutter, add the green chili and chopped onion. Sauté until the onion is translucent.
2. 2. Add the chopped tomato and cook until soft. Stir in the turmeric powder, garam masala, and a pinch of salt, allowing the spices to bloom.
3. 3. Add the mixed vegetables (peas, carrots, capsicum) and sauté for 4-5 minutes until partially cooked.
4. 4. In a separate pan, dry roast the semolina on low heat until it turns light golden and releases a nutty aroma. Set aside.
5. 5. Combine yogurt with 1/2 cup of water in a bowl and whisk until smooth. Add this mixture to the vegetable pan and stir well. Bring it to a gentle simmer.
6. 6. Gradually add the roasted semolina into the pan, stirring continuously to prevent lumps. Mix well until the semolina absorbs the liquid.
7. 7. Cover the pan with a tight-fitting lid and let the mixture steam on low heat for 5-7 minutes, ensuring the semolina is fully cooked.
8. 8. Once done, fluff the semolina with a fork, garnish with chopped coriander leaves, and serve hot.