Cornmeal upma

Ingredients:
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1 cup yellow cornmeal (corn rava)
1 cup bell-pepper, cut into small cubes
2 tbsp coconut, freshly grated
1 tsp lemon/lime juice
1 tsp sesame seeds
Salt to taste

For Seasoning:
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4-5 tsp vegetable oil
1 tsp mustard
Asafoetida - a pinch
5-6 curry leaves
1/4 tsp turmeric powder
1 tsp coriander-cumin powder
1 tsp red chilli powder

Procedure:
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In a pan, roast the cornmeal for a couple of minutes and let cool. In the same pan, roast the sesame seeds until aromatic and set aside to cool. When cool, crush the seeds lightly.
Heat oil in a medium saucepan. Add the mustard seeds and fry until they start to pop. Add the asafoetida powder and curry leaves and fry for a second and remove from heat.
Add the turmeric, coriander-cumin, and red chilli powders, place the pan back on the heat and fry for a couple of seconds.
Add the bell-pepper and salt and saute for a minute.
Add 1/2 cup water and salt as needed, and cover and cook on low heat until the bell-pepper is just about tender but still crunchy.
Add the lime juice, coconut, and crushed sesame seeds along with the cornmeal. Cover and cook on low heat; sprinkle a little more water if needed. Cook until the cornmeal is done but the grains are still fairly separate.
Remove the lemony cornmeal bell-pepper from heat.