Step-by-Step Instructions

1. 1.Roast Semolina

   Add 1 1/2 tbsp of oil/ghee to a pan. Once hot, add 1 cup of semolina (rava/sooji). Roast the semolina on medium heat for 5-7 minutes, stirring continuously, until it turns light golden brown and aromatic. Transfer the roasted semolina to a separate bowl and set aside.

2. 2.Prepare Tempering

   In the same pan, add 1 1/2 tbsp of oil/ghee. Once hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp urad dal, 1/2 tsp chana dal, a few curry leaves, 1-2 red chilies (broken), and 10 cashews. Sauté for 1-2 minutes until the dals turn golden and cashews are lightly roasted.

3. 3.Sauté Onions and Green Chilies

   Add 1 chopped onion, 1-2 green chilies, and 1 inch piece of ginger (grated or finely chopped) to the pan. Sauté for 3-4 minutes until the onions become translucent.

4. 4.Add Vegetables and Seasoning

   Add 1/2 cup shredded carrots, 1/2 cup chopped green beans, and 1/2 cup chopped leeks to the pan. Add 1 tsp chicken seasoning and salt to taste. Mix well and cook for 5-7 minutes until the vegetables are slightly tender.

5. 5.Add Water and Bring to Boil

   Pour 2 1/2 cups of water into the pan with the vegetables. Bring the mixture to a rolling boil.

6. 6.Cook Upma

   Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps. Continue stirring until all the water is absorbed and the semolina is cooked and fluffy. This should take about 3-5 minutes.

7. 7.Garnish and Serve

   Once the upma is cooked, garnish with fresh chopped coriander. Serve hot, optionally shaping it with a bowl for presentation.