Classic Upma

1Heat ghee (2 tablespoons) in a pan and roast the semolina (1 cup) until it turns golden brown. Set aside.

2In the same pan, add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon). Let them splutter.

3Add chopped onions, green chili, (1) grated ginger, and curry leaves (10-12). Saute until onions turn translucent.

4Add mixed vegetables (½ cup) and saute for a few minutes until they are slightly cooked.

5Pour water (2 cups) into the pan and bring it to a boil. Add turmeric powder (¼ teaspoon) and salt.

6Slowly add the roasted semolina (1 cup) while stirring continuously to avoid lumps.

7Cover and cook on low heat until the upma is cooked and the water (2 cups) is absorbed.

8In a separate pan, dry roast the peanuts until they are crunchy and add them to the upma.

9Garnish with fresh coriander leaves before serving.

10Serve hot and enjoy the classic upma!