Steam carrots and green beans with water until tender, then drain and set aside.

Boil 3 cups of water with salt and sugar in a saucepan, then set aside.

Heat oil in a pan over medium heat.

Add mustard seeds and urad dal and cook for 10 seconds.

Add chopped onion, ginger, asafoetida, curry leaves, and green chillies.

Cook until the onion softens.

Add semolina and roast until fragrant and lightly toasted, being careful not to brown it.

Slowly pour hot water into the mixture, stirring constantly to prevent lumps.

Reduce heat to low, cover the pan, and cook for 10 minutes, stirring occasionally.

Stir in ghee, boiled vegetables, and lemon juice.

Cook for a few minutes more, then serve hot.