Step 1

Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir continuously while stirring so that every grain of rava should coat with a ghee evenly. Remove from the flame and keep aside for later use.

Step 2

For Upma, heat oil in a same kadhai and splutter mustard seeds, followed by chana dal, gota urad and cashew nuts. Saute until they turn light brown.

Step 3

Now add ginger and cook for a minute until ginger releases its raw smell.

Step 4

Add onion, green chilli and curry leaves and saute until onion turn translucence.

Step 5

Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil for a 2 minute. In this way all the flavors will infuse in water.

Step 6

Now at this stage add in prepared rava. Stir continuously while cooking to avoid any lumps.

Step 7

When almost all the water is absorbs reduce the flame (make sure it must have porridgey consistency) and cover with the lid for 1 minute.

Step 8

Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.

Step 9

Serve immediately.