Whole Wheat Veggie Crumble

PREPARATION

1. In a mixing bowl, add 300 grams wheat flour, 100 milliliters water and mix it well.
2. Transfer this into a blender and blend it into a powder.
3. Transfer this into a pan and dry roast for 5 - 7 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and keep aside.
5. Heat 1 tablespoon oil in a pan, add 40 grams peanuts and roast for 3 - 5 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 teaspoons garlic, 2 teaspoons ginger and stir for 1 - 2 minutes.
8. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.
10. Now, add 25 grams green peas, 35 grams carrots, 40 grams bell pepper and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 90 grams tomato, 2 teaspoons green chili and mix it well.
13. Add 80 milliliters water and mix it well.
14. Cover it with lid and cook for about 3 - 5 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Then, add the roasted peanuts and mix it well.
17. Now, add the roasted flour and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with coriander.
23. Serve hot.