ROAST SOOJI/SEMOLINA

• Heat a pan and add a cup of rava or semolina in it. Now, keep the heat medium-to-low and roast the rava. Keep stirring the rava in between to avoid over-roast. Roast it until it has an earthy smell and looks dry and crisp.
• When the rava is well roasted, switch off the heat and keep it aside. * {if you are using roasted semolina You Can start from step below}.
• In the same pan, add a teaspoon of ghee. Now, add cashew and peanuts in it. Allow them to roast for a few seconds and then take them out on a plate.
• In the same pan add a pinch of Hing in it. Add mustard seeds and allow it to crackle. After that add chopped green chilies, grated ginger and chopped onions.
• Allow the onions to be golden brown and then add urad dal, chana dal, and a sprig of curry leaves in the pan.
• Cook them for a minute * {if you are using my Instant mix recipe as I mentioned in the post You Can start from step below}.
• Now add boiled peas, carrots. Cook the vegetables for a minute or two and add rava in it.
• Mix all the ingredients well and pour water in the pan.
• Keep stirring the pan for even cooking. Stir and mix for few minutes and add salt to taste.
• Cover and cook ‘til the water is well absorbed.
• When done, sprinkle a few drops of lemon juice and mix well.
• In a separate tadka pan, add a teaspoon of oil, mustard seeds, broken red chilies and a sprig of curry leaves. Quickly pour the tempering over the upma.
• Pour the tadka for that aromatic flavor and serve hot.