Soak chana dal in water for about 10 minutes. This helps the lentils soften slightly so they cook evenly and add a gentle crunch to the vegetable rava upma.

Dry roast the coarse rava (sooji/semolina) in a wide pan over medium heat until it releases a nutty aroma and begins to look dry, separate, and slightly crisp. Keep stirring continuously so it roasts evenly and doesn’t burn. This should take about 4–5 minutes. Do not let the rava brown. Immediately transfer the suji to a plate and set aside. Chef’s Tip: For extra flavor, you can add 1 teaspoon of ghee while roasting the rava. Roasting properly is the key to making soft, fluffy rava upma that’s light and non-sticky.

Roughly chop the tomatoes. Finely chop the green chilies and thinly slice the onions. Keep all ingredients ready before starting, as this South Indian upma recipe comes together quickly.

Blend the chopped tomatoes into a smooth puree. No need to add water, as tomatoes release enough moisture naturally.

Heat vegan ghee in a heavy-bottomed pan. Add mustard seeds and allow them to crackle. Then add urad dal and drained chana dal. Fry for about 30 seconds until lightly golden. Add asafoetida, minced green chilies, and curry leaves. Saute briefly until fragrant.

Add sliced onions and ginger paste. Saute until the onions turn translucent and slightly soft.

Stir in cashews and peanuts. Saute for about a minute until they turn lightly golden and aromatic.

Add frozen green peas and chopped carrots. Saute for 2 minutes until slightly tender but still vibrant.

Add the tomato puree, red chilly powder, and turmeric powder. Cook for 3–4 minutes until the mixture thickens and the raw tomato smell disappears. Add a splash of water if needed to prevent sticking.

Pour in room temperature water and bring it to a boil. Add salt, sugar, and a teaspoon of vegan ghee for added richness. The correct water-to-rava ratio helps achieve soft, lump-free upma. Chef's Tip - add a teaspoon of vegan ghee in the boiling water. This prevents the upma from sticking to the pan.

Lower the flame and slowly add the roasted rava while continuously stirring to prevent lumps. Mix well so the rava absorbs the liquid evenly. Chef's tip - Adding rava gradually is the secret to making smooth sooji upma. Keep whisking as you add the sooji. Do not add them all at once.

Increase heat to medium and cook stirring occasionally. The mixture will thicken. Cook for about 4–5 minutes until it stops sticking to the pan and all the water is absorbed.

The upma will come together like a soft dough. Turn off the flame, add a tablespoon of vegan ghee, cover and let it rest for 2 minutes for the best texture. Resting helps the rava upma recipe become softer and fluffier.

Garnish with freshly chopped cilantro. Drizzle vegan ghee and gently fluff with a fork, and serve hot.