Heat 1 tablespoon of ghee in a wide, heavy-bottomed pan over medium heat. Add the sooji. Roast it while stirring continuously. Keep going for 4–5 minutes. The sooji will turn fragrant, look slightly dry, and take on a very light golden colour.

Do not skip this step. It separates a fluffy, flavourful upma from a sticky, dense one. Once roasted, transfer the sooji to a plate immediately. Set it aside to cool slightly.

Use the same pan — no need to wash it. Add the cashews and peanuts. Add a few drops of ghee if needed. Roast over medium heat for 1–2 minutes. They should turn golden and smell fragrant. Remove them from the pan and keep aside. These go on top as garnish at the end.

Add the remaining 1 tablespoon of ghee to the pan. Let it heat up. Add the chana dal and urad dal. Stir and cook over medium heat for about 1 minute. They will turn light golden and smell nutty.

Now add the green chillies, ginger, and curry leaves. Stand back slightly — curry leaves sputter in hot ghee. Sauté for 30 seconds until everything smells fragrant.

Add the chopped onion. Cook over medium heat for about 2 minutes. Stir occasionally. The onion should turn soft and translucent. Do not let it brown.

Add the chopped vegetables. Cook for 2 more minutes. The vegetables will be partially cooked at this stage. They finish cooking when you add the sooji and water.

Add salt and black pepper to the pan. Stir well. Pour in 2¼ cups of water. Bring it to a rolling boil over high heat. Taste the water now. It should taste slightly saltier than you want the final dish. The sooji absorbs salt as it cooks.

Reduce the heat to low. Use one hand to pour the roasted sooji slowly into the boiling water. Use a thin, steady stream. Stir continuously with your other hand. This prevents lumps from forming.

Keep stirring for 1–2 minutes. All the sooji should mix in fully. You will have a smooth, thick mixture with no lumps.