Rava upma (classic sooji upma)

Ingredients

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• 1 cup rava (fine semolina)
• 2½ cups water
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 8–10 cashews (optional)
• Salt to taste
• 1 tbsp chopped coriander leaves
• 1 tsp lemon juice
• 1 tsp ghee, to finish

Method

1. Dry-roast the rava in a heavy pan on medium-low heat for 4–5 minutes, stirring, until it smells nutty but is still pale. Transfer to a plate.
2. Heat the ghee or oil in the same pan and add the mustard seeds. When they splutter, add the urad dal, chana dal and cashews and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Pour in the water, add salt and bring to a rolling boil.
5. Turn the heat to low and pour in the rava in a thin stream with one hand while stirring with the other, so no lumps form.
6. Cover and cook on low for 2–3 minutes, until the water is absorbed. Stir in the 1 tsp ghee, the coriander and the lemon juice and serve hot.