Step 1
Heat a kadai or frying pan on medium heat. Add rava or semolina and roast on low flame for 3-4 minutes or until it starts to smell nutty. Switch off the flame and transfer the roasted rava to a plate and allow it to cool.
Step 2
Add oil to a kadai over medium heat. Once hot, add the mustard seeds and allow it to splutter. Add chana dal and urad dal and fry till they begin to brown a bit or get lightly golden, remember not to brown completely. Add curry leaves and dry red chilli and saute for 30 seconds or until fragrant over low heat.
Step 3
Add ginger, onions and green chilli. Saute till the onions become translucent. Add carrot, beans, green peas and saute for 2 minute stirring constantly.
Step 4
Add 3 cups of water, sugar and salt. Turn the heat to high and allow the water to come to a rolling boiling. When the water comes to a rolling boil, reduce the flame to low. Then slowly pour the rava in while stirring continuously.
Step 5
Cover and allow the rava upma to steam for 3 to 4 minutes on a low heat. Add ghee and chopped coriander leaves. Mix and switch off the flame. Serve upma with coconut chutney or pickle and curd.
