1 cup semolina (rava / sooji) 2–3 tablespoons matar dal (split peas) – soaked for 15–20 minutes 1 onion (finely chopped) 1–2 green chilies (chopped) 1/2 teaspoon mustard seeds 6–8 curry leaves 2 tablespoons oil or ghee 2½ cups water Salt (to taste) Fresh coriander leaves (for garnish) Instructions Dry roast the semolina in a pan on low heat until it becomes light and aromatic. Keep it aside. Heat oil or ghee in a pan and add mustard seeds. Let them crackle. Add the soaked matar dal and fry for 2–3 minutes. Add chopped onion, green chilies, and curry leaves. Cook until the onions become soft. Add water and salt, and bring it to a boil. Slowly add the roasted semolina while stirring continuously to avoid lumps. Cook for 3–4 minutes until the upma becomes thick and soft. Garnish with fresh coriander leaves.