Rinse and soak the Chana dal and Ural daal in water
In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds.
Drain the water from the chana dal and Urad dal and add it to the tempering along with curry leaves, green chilies and cashews. Cook until the cashews start to turn light golden, around 1 minute.
Add onions and cook until they start to turn translucent. Add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften.
Add salt & water and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise. Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
Garnish with Cilantro and fresh lemon juice. Serve with fresh coconut, sev or bhujia
Always use the coarse variety of sooji or rava to make Upma
Keep stirring the Upma while roasting making sure it does not burn or become over browned
Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly