1. Wash puffed rice very well and soak in water for 5 minutes.
2. Meanwhile, cut onion, tomato, green chillies into fine pieces.
3. In a pan, heat the oil and add the mustard seeds.
4. When they splutter, add the cumin seeds along with the Bengal and black grams and fry till the dals turn golden brown in color.
5. Then add the curry leaves and fry well.
6. Then add the chopped onion, tomato and green chilies and fry very well until they appear cooked and soft.
7. Keep the flame on medium setting.
8. Later, squeeze the water out of the soaked murmura and add it to the pan along with turmeric, lemon juice and salt.
9. Mix well. Add some water if needed.
10. Cover and leave it for some time.
11. After some time remove the lid and stir the upma well and check if the puffed rice is cooked.
12. Switch off the flame once it is cooked and all the water is absorbed.
13. Keep aside for 5 minutes.
14. Serve hot with any chutney you like.

Recipe courtesy: Trendy Relish