Vegetable upma

Rava (semolina/sooji) – 1 cup

Oil or ghee – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds (optional) – ½ tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Green chilies – 1-2, finely chopped

Ginger – 1 tsp, grated

Curry leaves – 6-8

Onion – 1 small, finely chopped

Mixed vegetables – ¾ to 1 cup (carrot, peas, beans, capsicum), finely chopped

Water – 2½ cups

Salt – to taste

Coriander leaves – a few, chopped

Lemon juice – 1 tsp (optional)

Dry roast 1 cup of rava (semolina) in a pan on low flame until it turns slightly golden and aromatic. Once done, transfer it to a plate and keep it aside.

In the same pan, heat 2 tablespoons of oil or ghee. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.

Add finely chopped green chilies, grated ginger, and curry leaves. Sauté for a few seconds till fragrant.

Next, add chopped onions and cook until they turn soft and translucent.

Add the chopped mixed vegetables like carrots, beans, peas, and capsicum. Sauté for a couple of minutes.

Pour in 2½ cups of water and add salt to taste. Bring it to a boil and let the vegetables cook for 2-3 minutes with the lid on.

Lower the flame and slowly add the roasted rava into the boiling water, stirring continuously to avoid lumps.

Cover and cook on low heat for 2-3 minutes, stirring occasionally, until the water is absorbed and the upma becomes soft and fluffy.

Turn off the heat. Add lemon juice (optional) and chopped coriander leaves. Mix well and serve hot.