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In a nonstick pan, dry roast semolina on medium-low heat until crunchy and fragrant, but before brown. Aim for 4-5 minutes. Let it cool.
In the same pan, toast peanuts and cashews until golden and crunchy. Set aside.
Heat oil in the pan over medium heat. Add mustard seeds. When they start sputtering, add cumin seeds. Stir for 30 seconds to a minute. Add urad dal, chana dal, and a pinch of hing. Stir for a minute.
Add green chilis and ginger. Cook until the raw ginger smell dissipates. Add curry leaves and let them sputter. Add onions and cook until translucent.
Add veggies and cook for a few minutes until they are tender. Add water and salt, and bring to a rolling boil.
Over low heat, pour semolina slowly into the water and stir the semolina in until it forms a porridge. This should take 2-3 minutes.
Garnish with cilantro and the nuts. Serve with chutney if you want!