Rava Upma with Egg Fry

Instructions

1. 1

   In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes fragrant and the grains look dry and separate. Do not let it brown. Transfer to a plate and set aside.

2. 2

   In the same pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, chana dal, and cashews (if using). Sauté for about a minute until the dals and cashews turn light golden.

3. 3

   Add the hing, curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and the mixture is aromatic.

4. 4

   Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent. If using mixed vegetables, add them now and cook for another 3-4 minutes until they are slightly tender.

5. 5

   Pour 2.5 cups of hot water into the pan. Add the salt and sugar, and stir well. Increase the heat and bring the water to a rolling boil.

6. 6

   Reduce the heat to low. With one hand, slowly and steadily pour the roasted rava into the boiling water. With the other hand, stir continuously and vigorously to prevent any lumps from forming. The mixture will thicken quickly.

7. 7

   Once all the rava is incorporated and has absorbed most of the water, cover the pan with a tight-fitting lid. Let it cook on the lowest possible heat for 3-5 minutes. This steaming step is crucial for making the upma soft and fluffy.

8. 8

   Turn off the heat and let the upma rest, covered, for another 5 minutes. Open the lid, add the fresh lemon juice and chopped coriander leaves. Gently fluff the upma with a fork to mix everything. Serve hot.