Fry the sooji lightly till aroma comes out. Don't make brown. Arrange the ingredients.
Heat oil in kadhai. Add mustard seeds and allow to splutter. Add curry leaves. Fry half a minute.
Then add both the dals and roasted ground nuts. Fry in low heat till the dals change colour.
Add chopped onion and hing powder. Fry for a minute on medium flame.
Add chopped potatoes and cauliflower, salt and turmeric, sambar masala and chopped green chilli. Cook covered for 2 minutes on low-medium flame.
Add chopped tomatoes and grated ginger. Cook you tomatoes are softer. Add cup water, cover the kadhai and allow to boil.
Then lower the flame and add the roasted sooji gradually,to the water in kadhai, moving spatula contiguously to avoid lump formation.
Here add the juice of half lemon juice and mix well. Lemon juice prohibits lump formation and elevates taste.
The semolina absorbs water and lemon juice keep the Upma softer for longer time. Savour the delicious Sooji Upma with chutney and sambar.
Thanks
