Prepare a checklist. Keep essential items close by

Always use medium flame Add 1 tablespoon of ghee to a pan over medium flame; when oil is hot, roast millet along with asafetida powder, turmeric powder and curry leaves. Millet pops. When aromatic turn off stove. Place the fried ingredients in a bowl. Add coconut.

In a pan over medium heat, roast the dals, chilies, cumin seeds. When aromatic, turn off the stove, transfer to a bowl. cool the roasted ingredients, then grind in a coffee grinder; add the powder to roasted millet, salt to taste

Add 4 cups of boiling water to the millet mixture in the bowl; cover and soak for 30 minutes. Then cook in a pressure cooker. Don't overcook. Cooked grains should not stick together.
Add oil to a pan over medium heat; Add mustard after heating. Let it pop. Add cumin, asafetida powder, turmeric. Add ginger, green chillies and curry leaves and saute. Stir fry with peanuts. Add cooked millet. Add 1 cup of boiling water and stir. Simmer the fire. Cover and cook for another 5 minutes.

Add salt to taste and stir. Stir in remaining ghee. Turn off the stove.

Garnish with curry leaves. Transfer to a serving bowl. you may serve with curd, chutney etc. Uppuma with curry leaves tastes divine. Yes. It is a match made in heaven-your kitchen