Remove the roasted rava on a plate and keep aside.
Heat the remaining ghee in the same pan.
Once the ghee is hot, add mustard seeds, curry leaves, urad dal, chana dal and cashew nuts and fry until they turn slightly browned.
Add onion, green chilli and ginger and fry until onion turns pinkish in colour.
Add carrots and peas and cook on high heat for 3-4 minutes.
Now add hot water, salt, sugar and lemon juice and bring it to a boil.
Add the roasted rava and mix well.
Cover the pan and simmer the heat to low.
Cook for 3-4 minutes on low heat until rava absorbed the water and is cooked.
Remove the pan from heat and let the upma rest for 4-5 minutes.
Fluff it with a soon and serve hot.
Make sure that you roast the rava well before you make Upma.
You can roast the rava in bulk and keep using it as required. It makes the process of making it much faster.
Always roast the semolina on medium heat. High heat can burn it very quickly.
Use ghee for roasting rava.
Do add chana dal, urad dal, and cashew while making Upma because they grant a great texture to this soft snack.
Secondly, the fresher the veggies, the tastier your Upma will turn out. You can add your choice of vegetables. In the below recipe I have added only peas and carrots but feel free to add corn, beans, cauliflower, etc.
Stir continuously once you mix all the ingredients up because we do not want any lumps to remain in the Upma.
Water to Suji ratio is very important, so keep that in mind.