Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
Add onion and sauté for 2 minutes. Heat 3 cups water in another non stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
You can also garnish with coriander leaves and/or freshly scraped coconut and serve.