Upma Recipe: How to make Upma

• Heat ghee in a kadai or a pan. Add 2 tablespoon of ghee. When ghee is hot, add the cashews, and roast till slightly brown. Remove it to the plate and set it aside.
• In the same kadai, add the sooji. On a low flame roast the sooji for 2-3 minutes, stirring continuously. Remove the sooji onto the plate and set it aside.

  Note: The sooji absorbs the ghee and blooms up when roasted.
• Add oil to the kadai. When the oil is hot, add mustard seeds, and a pinch of asafetida. Allow the seeds to splutter.
• Next, add urad dal, and chana dal, and roast until the dal turn light brown.
• Add onions, green chili, ginger, and curry leaves and sauté until the onions turn translucent.

  Note: Do not brown the onions.
• Add water, and salt to taste and bring it to a boil. When the water comes to a rolling boil, add the roasted Rava, stirring continuously to avoid any lumps in the mixture.
• Sooji will absorb all the liquid and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the upma for 5 minutes. After 5 minutes turn OFF the heat.
• Add a tablespoon of ghee, roasted cashews, and lemon juice to taste. Give it a good stir. Garnish with some fresh cilantro and serve immediately.