To make this upma, firstly gather all ingredients .
Start by roasting the sooji along with 1 teaspoon of cumin (jeera) until it’s fragrant on medium low flame in a pan. Do not burn or brown the sooji from bottom so be careful.Remove it into a clean dry bowl or plate.Note:You can do this step of roasting sooji in advance and save time for busy mornings.
Add oil in a heavy bottom pan, add mustard seeds, channa dal ,urad dal ,cashew nuts and saute for 1 minute until they start changing color.
Next add chopped ginger ,green chillies , asafetida (hing) and curry leaves. Saute another 20 secs.
Next add water, milk and let the water come to boil.Do not add salt directly at this stage, milk will curdle.
Once the water & milk comes to a boil, start adding the (roasted sooji + jeera) and salt little at a time.Stir sooji continuously after each addition in one direction with a spatula to avoid lumps.
Then cover the pan with lid and set heat to low. Let it remain like that for 2-3 mins still all moisture is absorbed.Turn off the heat.
Remove lid ,add lemon juice, coriander leaves and 2 tablespoon of ghee.Ghee is optional but recommended.Mix well.
Serve the upma hot with coconut chutney ,pickle ,sambar .