Heat some oil in a pan and roast the semiya for 5 minutes on a medium low flame. Set aside.
Heat oil in a pan and add mustard and red chillies. When they crackle, add add the sliced onion, green chillies, ginger, carrot, beans and curry leaves, and sauté.
Add 1 litre of water, and season with salt and turmeric powder; bring to a boil. Add the semiya and mix well.
When the water is almost reduced, remove from the fire. Cover and keep aside for 5 to 7 minutes. Garnish with ghee.
By Ria Samuel