Take a large pan, add vegetable oil in it and heat it over medium flame. When oil bubbles start to rise, add mustard seeds, cumin seeds, chopped green chillies, ginger and whole red chillies. Mix the ingredients well with a wooden spatula.

Add peas, chana dal and urad dal in the pan. Toss the pan well to mix the ingredients well. Then add curry leaves and stir-fry for a few minutes. Meanwhile, take a chopping board and chop all the vegetables separately. Now add chopped onion, potato, tomato, carrot and capsicum in the pan and stir well.

Add enough water in the pan and season well with salt. Cover the pan with a lid and cook over medium flame. Cook till the vegetables are cooked and a thick gravy is formed. Now, take a non-stick and roast semolina over medium flame for a minute or two.

When vegetables are cooked, gradually add roasted semolina in little quantity, stir simultaneously. Keep stirring constantly and ensure there are no lumps formed. Cook for five minutes on a low flame and then transfer it to a serving bowl. Garnish with mint leaves and cashews. Serve warm.