Upma Recipe

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Heat oil in a kadai. Once oil is hot enough, add in chana dal, cashews first and cook on low heat till it gets light golden in colour. Keep mixing for even browning. Now add in mustard seeds and urad dal. Let them sizzle till golden. Add in asafoetida and curry leaves.
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Add in finely chopped onions, green chillies and grated ginger. Saute for 1 minute till the raw smell leaves.
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Add in suji | rava into the onion mixture and start roasting. I add a teaspoon of ghee when roasting the sooji for added aroma. This step is optional. Even though I used roasted suji, I prefer to roast it further for 2 to 3 minutes till golden brown which adds nutty aroma to the cooked Upma. Add salt to the rava and mixw ell.
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Meanwhile I used 2 cups of water for 1 cup of rava. Bring water to a good boil. It has to be hot when you pour into the Upma.
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Once the suji is roasted well, reduce the flame and pour the hot water little at time and mix gently till sooji starts to thicken.
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Add a tablespoon of ghee over the Upma. Sprinkle with chopped coriander leaves. Cover with a lid and cook on low heat for 5 minutes.
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After 5 minutes, open the lid, fluff up the upma and add extra 1 tablespoon ghee, squeeze of lemon juice and mix. Turn off the flame. Cover again and let the Upma sit covered for another 5 minutes. After 5 minutes mix the upma gently and Serve hot.