Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, and salt and coconut paste. Stir and fry for 5 minutes.
Add vegetables and tomato. Fry for 3-4 minutes.
Add semolina. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.
Garnish with coriander and sharpen with lemon juice.
Serve hot with rasam.