Coconut and Curry Leaf Upma

Dry roast the semolina in a pan over medium heat for 3-5 minutes, or until it turns slightly golden and fragrant. Be careful not to burn it. Remove from the pan and set aside.

In the same pan, heat the vegetable oil over medium heat. Add mustard seeds. When they splutter, add urad dal and chana dal (if using) and sauté until golden brown.

Add curry leaves and green chillies. Sauté for a few seconds until the curry leaves become crisp.

Add chopped onion and grated ginger. Sauté until the onions are translucent.

Add the water and salt to the pan. Bring to a boil.

Reduce the heat to low and slowly add the roasted semolina, stirring constantly to prevent lumps from forming.

Continue stirring until the semolina absorbs all the water and the mixture thickens. Cover the pan and let it steam for 2-3 minutes.

Remove the lid and fluff the upma with a fork. Stir in the grated coconut and lemon juice (if using).

Garnish with roasted cashews (if using). Serve hot.