Upma is a flavorful, tasty, savory and popular South Indian breakfast that is made with cream of wheat or semolina flour (called rava or suji), Urad dal, nuts, herbs and spices.

1. 2 tablespoon olive oil
2. 8 to 10 curry leaves
3. 10 to 12 cashews
4. 1 teaspoon urad dal (hulled and split black gram)
5. 1 cup finely chopped onion
6. 1 tablespoon green chillies
7. 1 cup Rava also called cream of wheat or farina or semolina flour found in Indian store
8. 1 teaspoon finely chopped ginger
9. Salt as per taste

1. Heat a non stick pan. Add 1 cup Rava(also called cream of wheat or farina or semolina flour).
2. Roast the rava on non stick pan. Stir often while roasting the rava.
3. The rava grains should become fragrant and start to look dry, separate and crisp. Make sure rava does not turn brown.
4. Once the rava becomes fragrant and starts to look dry and crisp, switch off the flame and put the roasted rava on a plate and set aside.
5. In a non stick pan, heat 2 tablespoons of olive oil.
6. Add 1 teaspoon mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting fried.
7. Now add the following ingredients:1 teaspoon cumin seeds, 1 teaspoon urad dal (husked and split black gram).
8. Stirring often fry until the urad dal begin to brown a bit
9. Immediately add 10 to 12 cashews and begin to fry on a low to medium-low heat.
10. Now add the 1 cup of finely chopped onions.
11. Sauté the onions until they soften and become translucent on a low to medium-low heat.
12. Then add 1 teaspoon chopped green chillies, 1 teaspoon chopped ginger and 8 to 10 curry leaves.
13. Mix well and sauté for a few seconds.
14. Then add 2.5 cups water to this mixture.
15. Add salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.
16. On a medium to high flame, heat the water and let it come to a rolling boil.
17. When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.
18. Once you add the first batch of rava, stir and mix immediately so that the roasted rava gets mixed evenly with the water.
19. Then add the next batch of rava. Mix and stir again very well ensuring that the batch of rava is mixed evenly in water.
20. Continue to add and stir the rava up to the last batch.
21. Quickly stir and mix very well. The rava grains will absorb water, swell and get cooked.
22. Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
23. Your rava is done allow the rava to coll down for 5 minutes.
24. Lastly add about 2 tablespoons chopped coriander leaves (cilantro). You can add more coriander leaves if you like.

Final Product