<p>&nbsp;</p>
<ul>
<li>Dry roast the semolina in a pan on low heat until it turns light golden brown. Set aside.</li>
<li>
<p>Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, and allow them to splutter. Add chana dal and urad dal, and fry until golden brown.</p>
</li>
<li>
<p>Add chopped green chilies, curry leaves, grated ginger, and onions. Saut&eacute; until onions turn translucent.</p>
</li>
<li>
<p>Add chopped carrots, peas, and saut&eacute; for a couple of minutes.</p>
</li>
<li>
<p>Pour 2 1/2 cups of water and salt. Bring it to a boil.</p>
</li>
<li>
<p>Lower the heat, slowly add the roasted semolina while stirring continuously to avoid lumps.</p>
</li>
<li>
<p>Cover and cook for 3-5 minutes on low heat until the upma absorbs all the water.</p>
</li>
</ul>
<p>&nbsp;</p>