In a pan roast suji until turns slightly golden. Transfer into bowl.

In the same pan heat oil and ghee. Add mustard seeds and cumin seeds. When crackles add udad dal, curry leaves, chopped green chilies and peanuts. Saute for sometimes.

Add chopped onion and saute for sometimes. Add chopped carrot, capsicum and sweet corn kernels. Saute for 2-3 minutes.

Add 3 cups of water. Add salt and sugar. When water comes to boil add roasted suji gradually and stir continuously. Keep the flame low. Cover with lid and cook for 3-4 minutes on low flame. Stir occasionally.

Finally add lemon juice and chopped coriander leaves. Combine well and serve hot.