Classic South Indian Vegetable Rava Upma

1.Dry roast the rava (semolina) in a heavy-bottomed pan over medium-low heat for 5-7 minutes until it releases a nutty aroma. Be careful not to burn it. Transfer the roasted rava to a bowl and set aside.

2.In the same pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and allow them to splutter. Then add urad dal and chana dal, frying until they turn light golden brown.

3.Add curry leaves, minced garlic, grated ginger, and slit green chilies. Sauté for about 30 seconds until fragrant.

4.Add the chopped onions and sauté until they turn translucent, about 3-4 minutes.

5.Add the mixed vegetables (carrots, peas, beans) to the pan. Sprinkle with a pinch of turmeric powder and salt. Cook until the vegetables are tender-crisp, about 5-7 minutes.

6.Boil 3 cups of water in a separate kettle or pot. Once boiling, add the hot water to the vegetable mixture in the pan. Add salt to taste and a pinch of asafoetida. Bring the water to a rolling boil.

7.Reduce the heat to low. Slowly and gradually sprinkle the roasted rava into the boiling water while continuously stirring the mixture with a ladle to prevent lumps from forming.

8.Continue stirring until all the water is absorbed and the upma thickens to a soft, fluffy consistency. Cover the pan and let it cook on very low heat for 2-3 minutes to ensure the rava is fully cooked.

9.Turn off the heat. Stir in the remaining 1 tablespoon of oil (or ghee) and lemon juice, if using. Garnish generously with fresh chopped coriander leaves.

10.Serve hot as a classic South Indian breakfast.