Ingredients:

• Semolina (Rava/Sooji): 1 cup
• Water: 2½ cups
• Oil or Ghee: 2 tablespoons
• Mustard Seeds: 1 teaspoon
• Cumin Seeds: ½ teaspoon
• Green Chili: 1-2, finely chopped (adjust to taste)
• Ginger: 1 teaspoon, finely grated
• Curry Leaves: 6-8 leaves
• Onion: 1 medium, finely chopped
• Mixed Vegetables: 1 cup (e.g., carrots, peas, beans, and bell peppers)
• Cashews (optional): 2 tablespoons, halved
• Salt: to taste
• Turmeric Powder: ¼ teaspoon
• Lemon Juice: 1 tablespoon
• Fresh Coriander Leaves: 2 tablespoons, chopped

Instructions:

1. Dry Roast Semolina:
   Heat a pan and dry roast the semolina on medium heat until it turns light golden and emits a nutty aroma. Set aside.
2. Prepare Vegetables:
   Chop the vegetables into small pieces.
3. Heat Oil:
   In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, cashews (if using), curry leaves, and green chili. Sauté for 30 seconds.
4. Cook Aromatics and Vegetables:
   Add ginger and onions. Sauté until the onions turn translucent. Add the mixed vegetables and turmeric powder. Cook for 3-4 minutes until the vegetables are tender.
5. Add Water and Simmer:
   Pour in 2½ cups of water, and add salt. Bring it to a boil.
6. Add Semolina Gradually:
   Reduce the heat to low. Slowly add the roasted semolina to the boiling water, stirring constantly to avoid lumps.
7. Cook the Upma:
   Cover and cook for 2-3 minutes on low heat until the water is absorbed and the semolina is soft. Stir occasionally to prevent sticking.
8. Finish with Lemon and Coriander:
   Turn off the heat. Add lemon juice and garnish with fresh coriander leaves.

Serving Suggestion:

Serve hot with coconut chutney, yogurt, or a dollop of spicy pickle on the side.

Enjoy your flavorful and wholesome savory semolina dish!