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.