Heat 1 tbsp oil in a thick bottomed Kadhai. Add the Rava and roast stirring often for 1 - 2 min until the Rava becomes fragrant. Remove the roasted rava and keep aside

Heat 4 tbsp oil in the Kadhai. Break up the cashew nuts and add to the oil. Also add the urad daal and fry for 30 seconds while stirring.

Add the mustard seeds and allow to pop. Add asafoetida, curry leaves, ginger and chopped green chillies. Stir and fry for 30 seconds.

When the cashews and urad daal is browned, add 3 cups water and increase the heat to high. Stir often until water boils. Add salt.

Add the roasted semolina and keep stirring with heat on high until the mix becomes thick and semi solid.

Lower the heat and cook covered for 5 min.

Stir the now solid upma and cook for another 2 - 3 min