1. Cut all the vegetables into tiny pieces.

2. Heat up the oil and fry the mustard, dhal and dry red chilly.

3. Cut the cashews, green chilly and ginger into small pieces and fry slightly.

4. Add the onion and sautee until tender.

5. Add the cut vegetables and stir well for a couple of minutes.

6. Add 1 cup water, cover and cook the vegetables.

7. When the vegetables are more than 1/2 cooked, add 1 more cup of water, salt and the curry leaves and let the water heat up well.

8. When the water boils, add the cracked wheat while continuously stirring.

9. Add the ghee and mix well taking care to note that the upma is not in lumps. If the wheat is not cooked, sprinkle some more water and mix well.

10. Set aside for 5 minutes. Add the juice from 1/2 lemon and mix well. The upma will now be loose and not sticky. Serve hot.

Thanks and regards,
Amudha Gopalan.