Instructions:
1. Heat oil or ghee in a pan on medium heat.
2. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté until dals turn golden brown.
3. Add chopped onion and green chili. Sauté until onion becomes translucent.
4. Add grated ginger and curry leaves. Sauté for a minute.
5. If using vegetables, add them now and sauté for 2-3 minutes until they are slightly cooked.
6. Meanwhile, in a separate saucepan, bring water to a boil.
7. Reduce the heat to low and slowly add semolina (rava) to the pan, stirring continuously to avoid lumps.
8. Cook the semolina on low heat for 3-4 minutes until it becomes fragrant and starts to change color slightly.
9. Slowly pour the boiling water into the semolina mixture, stirring continuously to prevent lumps from forming.
10. Be careful as the mixture might splutter. Mix well, ensuring there are no lumps.
11. Add salt to taste and mix again.
12. Cover the pan with a lid and let it cook on low heat for 3-4 minutes until the semolina absorbs all the water and becomes fluffy. Stir occasionally.
13. Turn off the heat and let it rest for a few minutes.
14. Garnish with fresh coriander leaves.
15. Serve hot upma with a side of coconut chutney or pickle. You can also squeeze some lemon juice on top for added tanginess if desired.
