South Indian Upma

Upma is a traditional South Indian breakfast dish made from semolina (also known as rava or sooji) and is often enjoyed for its simplicity and versatility. Here’s a basic recipe for making upma:

### Ingredients:
- 1 cup semolina (rava/sooji)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split Bengal gram)
- 1-2 green chilies, chopped
- 1 medium onion, finely chopped
- 1 inch ginger, finely chopped or grated
- A few curry leaves
- 1-2 tablespoons cashew nuts (optional)
- 2-3 cups water
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon juice , cashew , favorite vegetables (optional)

### Instructions:

1. **Roast the Semolina:**
- Dry roast the semolina in a pan on medium heat until it turns light golden brown and gives off a nutty aroma. Stir continuously to avoid burning. Once roasted, set aside.

2. **Prepare the Tempering:**
- Heat oil or ghee in a pan.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and cashew nuts. Fry until they turn golden brown.
- Add chopped green chilies, ginger, curry leaves, and finely chopped onions. Sauté until the onions become translucent.

3. **Cook the Upma:**
- Add water to the pan and bring it to a boil. Add salt to taste.
- Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps.
- Reduce the heat to low and cook the upma, stirring frequently, until the semolina absorbs all the water and reaches a soft, fluffy consistency.

4. **Finish and Serve:**
- Once cooked, turn off the heat and cover the pan. Let it sit for a few minutes.
- Fluff the upma with a fork, add a squeeze of lemon juice if desired, and garnish with fresh coriander leaves.
- Serve hot with coconut chutney, sambar, or as is.

Enjoy your delicious and comforting upma!