Veg Upma

Dry-roast the sooji on low-medium heat for 4–5 minutes until aromatic. Don’t brown it. Remove and keep aside. Heat oil in the same pan. Add mustard seeds and let them splutter

Add cumin, urad dal, chana dal and curry leaves. Sauté until the dals turn lightly golden. Add onion, ginger and green chilli. Cook for 2–3 minutes. Add carrot, peas, capsicum, turmeric and a little salt. Cook for 2–3 minutes.

Add 2½ cups water and bring it to a boil. Lower the flame and slowly add the roasted rava while continuously stirring to prevent lumps. Cover and cook for 2–3 minutes until the water is absorbed and the upma becomes soft. Turn off the flame. Add lemon juice and coriander. Mix well

Rest for 2 minutes and serve hot.