Heat oil in a pan, add mustard seeds, curry leaves, and green chilies.
Add grated beetroot, sauté until tender, and release its natural sweetness.
Mix roasted semolina into the pan, stirring continuously for even cooking.
Pour hot water gradually, stirring to avoid lumps and ensure smooth texture.
Season with salt and spices like turmeric, cumin, and black pepper.
Cover the pan, let it cook on low heat until fully absorbed.
Garnish with fresh coriander leaves, lemon juice, and serve hot for breakfast.