Sooji Upma

Instructions

1. 1

   In a heavy-bottomed pan, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and turns a very light golden color, ensuring it doesn't burn. Transfer to a plate and set aside.

2. 2

   Heat oil in the same pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and cashew nuts. Sauté for about a minute until the dals turn golden brown and cashews are lightly toasted.

3. 3

   Add the curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until fragrant. Then, add the finely chopped onion and sauté for 2-3 minutes until they become soft and translucent.

4. 4

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

5. 5

   Reduce the heat to low. Slowly and carefully pour the roasted rava into the boiling water in a steady stream with one hand, while stirring continuously with the other to prevent any lumps from forming.

6. 6

   Keep mixing until the rava absorbs all the water and starts to thicken. Cover the pan with a lid and let it cook on the lowest heat for 2-3 minutes. This steaming step makes the upma fluffy.

7. 7

   Turn off the heat. Add the ghee, lemon juice, and chopped coriander leaves. Gently fluff the upma with a fork to mix everything well. Let it rest for 2 minutes before serving hot.