Cooking Instructions
- 1
Heat 1 tsp ghee in a pan.
- 2
Add rava and fry until turns slightly brown.
- 3
Remove the roasted rava on a plate and keep aside.
- 4
Heat the remaining ghee in the same pan.
- 5
Once the ghee is hot, add mustard seeds, curry leaves, urad dal, chana dal and cashew nuts and fry until they turn slightly browned.
- 6
Add onion, green chilli and ginger and fry until onion turns pinkish in colour.
- 7
Add carrots and peas and cook on high heat for 3-4 minutes.
- 8
Add hot water, salt, sugar and lemon juice and bring it to a boil.
- 9
Add the roasted rava and mix well.
- 10
Cover the pan and simmer the heat to low.
- 11
Cook for 3-4 minutes on low heat until rava absorbed the water and is cooked.
- 12
Remove the pan from heat and let the upma rest for 4-5 minutes.
- 13
Fluff it with a soon and serve hot.
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