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1
Dry roast rava in a large sauce pan on low flame until it turns light golden brown and gives off a nutty aroma.
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2
Keep stirring the rava to keep it from burning.
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3
Remove from heat and pour rava into a container.
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4
Heat oil on medium heat in the same large saucepan until it begins to slightly ripple.
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5
Add mustard seeds and heat until they pop.
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6
Add cumin seeds, chana dal and urad dal.
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7
Fry until urad dal is lightly golden.
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8
Add chopped green chili and grated ginger.
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9
Stir to break up the ginger.
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10
Fry for 2 minutes.
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11
Add 2 cups water.
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12
When water comes to a light simmer, add the vegetables except for the tomatoes.
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13
Add the salt.
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14
Raise the heat until water comes to a boil, turn flame to low and gradually add rava.
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15
Keep stirring so rava doesnt clump.
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16
Add the extra boiling water if needed.
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17
The mixture should be a smooth, thick porridge-like consistency.
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18
Keep stirring together until smooth and cook for 1 to 2 more minutes.
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19
Add chopped cilantro and lime juice.
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20
Stir to combine.
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21
Remove from heat.
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22
In a separate saucepan, melt butter on low heat and add cashews.
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23
Toast until light golden brown.
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24
Add cashews to upma and mix to combine.
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25
When complete, the upma should be a thick porridge consistency.
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26
Serve with yogurt and pickle.
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27
Can also serve with sev (Indian gram flour snack) and/or shredded coconut (fresh or dried).
