Rava Upma with Mixed Vegetables

Steps

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1. 1
   In a wide pan, add 2 tsp ghee and 1 cup (250 ml) of coarse semolina. Toast over medium heat for about 5 minutes until it becomes dry and grainy with a nice texture.
   ▶ ≈0:32
2. 2
   Transfer the toasted semolina to a plate to cool. In a small pan, add 2 tsp ghee and roast the peanuts to a rich brown color, then add cashew nuts and roast together. Set aside to cool.
   ▶ ≈1:19
3. 3
   In a large pan, add 1 tbsp oil, then 1 tsp each of urad dal and chana dal. Toast until slightly colored, then add 1 tsp each of mustard seeds and cumin seeds. Wait for the mustard seeds to begin sputtering.
   ▶ ≈2:04
4. 4
   Add 1 large finely chopped onion and sauté for about 1 minute. Then add 2 finely chopped green chillies, a piece of finely chopped ginger, and a few curry leaves. Mix gently.
   ▶ ≈2:29
5. 5
   Add 1 cup chopped green beans, 1 cup chopped carrot, and 1 cup fresh green peas. Mix with the onions, season with 1 tsp salt, cover the pan, reduce to low heat, and cook for about 2 minutes until vegetables are partially cooked.
   ▶ ≈2:52
6. 6
   Add 2 cups water and 1/4 cup milk (or 1 cup water if skipping milk). Cover and bring to a boil.
   ▶ ≈3:18
7. 7
   Once the water comes to a boil, gradually add the toasted semolina little by little, stirring constantly. Keep the flame on low and allow the semolina to absorb all the liquid.
   ▶ ≈4:00
8. 8
   Cover the pan and cook on low heat for about 5 minutes until the semolina is fully cooked and fluffy.
   ▶ ≈4:26
9. 9
   Gently stir the upma and check that it has a light, fluffy consistency. Add 1 tbsp ghee, squeeze juice from half a lemon, sprinkle with a handful of fresh chopped coriander leaves, and mix gently on low heat.
   ▶ ≈4:53
10. 10
    Top with the roasted peanuts and cashew nuts for garnish to keep them crispy. Serve hot immediately.
    ▶ ≈5:12