Classic South Indian Upma

1Dry roast the semolina in a heavy-bottomed pan on medium heat, stirring continuously until it turns light golden and emits a nutty aroma, about 4-5 minutes. Remove from heat and set aside.

2Heat oil in the same pan over medium heat. Add mustard seeds (1 teaspoon) and let them splutter.

3Add urad dal (1 teaspoon) and chana dal (1 teaspoon), and fry until they turn golden brown, about 1-2 minutes.

4Add chopped green chilies, (1-2) curry leaves, and ginger. Sauté for 30 seconds until fragrant.

5Add the chopped onion (1 medium) and cook until translucent, about 3-4 minutes.

6Add water (2½ cups) and salt to the pan and bring it to a rolling boil.

7Slowly add the roasted semolina to the boiling water (2½ cups), stirring continuously to avoid lumps.

8Reduce the heat to low and cook, stirring frequently, until the semolina absorbs the water (2½ cups) and reaches a thick, porridge-like consistency, about 3-4 minutes.

9If using, roast cashew nuts separately in a small pan with a little oil until golden and add them to the upma.

10Turn off the heat and cover the pan. Let the upma rest for 2 minutes.

11Fluff the upma gently with a spoon and garnish with chopped coriander leaves before serving.