Step 1

Dry roast rava on a medium heat until it turns crunchy & aromatic. Stir constantly to prevent burning.

Step 2

While it toasts, Wash, deseed and chop tomatoes. Slice onions and green chilies.

Step 3

Transfer the rava to a bowl.

Step 4

Heat the same pan with oil or ghee.

Step 5

Add cumin, mustard, dal and cashews. Saute all together until the lentils become golden.

Step 6

Then add onions, curry leaves and green chilies. Saute for 2 to 3 mins. Sprinkle hing.

Step 7

Add chopped tomatoes, turmeric and salt. Saute for 2 mins. Cook covered on a medium heat until they turn mushy. Open the lid and saute on a medium high heat until all of the raw flavor vanishes from tomatoes.

Step 8

Pour water and bring it to a boil. Taste the water and adjust the salt. The water must be slightly salty.

Step 9

When the water comes to a boil, turn the fire to medium. Slowly pour the rava in a stream stirring with the other hand using a ladle. Stir well to check there are no lumps.

Step 10

Cook covered on a medium heat until the water is absorbed.

Step 11

Stir well. Add some more ghee (optional) & chopped coriander leaves.

Step 12

Serve tomato upma hot or warm.