In a heavy bottom kadhai or a pan roast semolina (suji or rava) on a medium flame.
Note that semolina can burn fast and thus it is very important to roast it on a medium flame and keep roasting till it turns little brown or you find the texture little lighter while roasting.
Remove it from the flame and put it some other utensil or a plate.

In the same kadhai add ghee or oil and once it is hot enough add green chillis.

You may cut them into half or small as per your preference, add curry leaves, grated ginger and saute on a medium flame.
One the above is sauted add mustard seeds, udad dal, chana dal and cashewnuts and saute till they turn brown. Note that upma tastes delicious with the above ingredients are done well.

Now add roasted semolina to the tempering and saute. Add salt, sugar.

Let the mixture cool down completely.

Store it in an airtight container or ziplock bags and refrigerate it.

You can store this mixture for around 15-20 days.

Remove the upma mix as per your requirement while making upma and store the rest again.

Making Upma from Upma Mix
In a kadhai add a tsp of oil or ghee, add onion and tomato, squeeze lemon, add a glass of water, bring it to boil and add upma mix.
Add coriander leaves
Add salt, sugar if you feel it is less

Optional to add while preparing Upma Mix :

Peanuts (during tempering)
Vermecilli (roast seperately)
Serve it with coconut or Dalia Chutney.