Vegetable Rava Upma

Steps

1. Roast the suji rava in 2 tsp of ghee until it becomes nice and grainy and dry. Turn off the stove, transfer it to a plate, and keep it aside.
2. In a small pan, add about 2 tbsp of ghee. Roast the peanuts with skin till they get a rich brown color. Add cashew nuts and roast them along with the peanuts as garnish. Turn off the stove and keep them aside.
3. To the karai, add 1 tbsp of oil, 1 tsp ur dal, and 1 tsp chana dal. Lightly roast these ingredients.
4. Add 1 tsp mustard seeds and 1 teaspoon cumin seeds to the pan. Once the mustard seeds begin to splutter, add one large onion finely chopped and sauté for about a minute.
5. After about a minute, add two green chilies finely chopped, a piece of ginger finely chopped, and curry leaves. Give it a quick mix.
6. Add 1 cup of chopped beans, 1 cup of chopped carrots, and 1 cup of fresh peas to the pan. Mix the vegetables with the onions.
7. Season the vegetables with 1 teaspoon of salt and close the karai. Reduce the flame to low and cook for about 2 minutes.
8. For 1 cup of suji rava, add 2 cups of water (or 1/4 cup milk + 3/4 cup water) to a separate pot. Close the pan and bring the water to a boil.
9. Gradually mix the roasted rava into the boiling water little by little while maintaining a low flame. Continue mixing until the rava has absorbed all the water.
10. Close the kaddai and cook on low flame for about 5 minutes.
11. After 5 minutes, open the pan and mix the upma to check its consistency (it should be light and fluffy).
12. Finish the dish by adding 1 tbsp of ghee, squeezing the juice of half a lemon, and adding a handful of freshly chopped coriander leaves. Keep the flame on low while doing this.
13. Finally, add the roasted peanuts and cashew nuts to make them crunchy.