In a pan, dry roast the semolina over medium heat until it becomes fragrant and changes color slightly. Be careful not to brown it too much. Set aside. In a large pan or kadhai, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal and chana dal. Saute until they turn golden brown.Add chopped onions, green chilies, and curry leaves. Saute until the onions become translucent. Add chopped carrots, green beans, and peas. Cook for a few minutes until the vegetables are slightly tender. Once the Upma is cooked and has a fluffy texture, garnish with chopped coriander leaves. Serve Upma Sooji hot, garnished with coriander leaves and accompanied by coconut chutney or pickle.
Weight : 500g