1 cup suji(semolina or rava),
1/2 tsp mustard seeds,
1 tsp chana dal(bengal gram),
2 tsp dhuli udad dal(black gram without skin),
6-7 curry leaves,
1 tbsp broken cashew nuts,
1 tbsp kishmish (as per taste),
1 large onion, chopped,
1 green chilli, finely chopped,
1 tbsp coriander leaves, chopped,
1/4 cup fresh coconut, grated,
Salt to taste,
In a frying pan, heat 1 tbsp of ghee(butter) and roast suji(semolina) on low heat till it turns light brown. Keep aside*.
In a kadhai, heat 1 tbsp of hee and some oil, add mustard seeds, chana dal and udad dal. Fry them for a minute and then add curry leaves and cashewnuts. Again fry for few seconds and add chopped onion and green chillies. Let onion turn transparent and then add grated coconut, salt and fry for some time. Now add the roasted suji and mix well. Add water enough to cook the suji and cover with a lid. Pour some water on the lid, to avoid suji to stick at the bottom of the kadhai. Keep checking by lifting the lid and mixing the upma. Once the upma is cooked, remove from heat and garnish with chopped coriander and grated coconut.