Dry roast the semolina in a dry pan on medium flame until it becomes light golden and aromatic. Once done, transfer to a plate and keep aside.

Heat oil or light ghee in the same pan. Add mustard seeds. When they splutter, add urad dal and chana dal. Fry for a few seconds until they begin to turn light brown.

Add curry leaves, chopped green chilies and chopped onion. Sauté until onion becomes translucent.

Add chopped carrot and green peas (if using). Stir for a minute so vegetables soften slightly.

Add hot water and salt. Bring it to a rolling boil.

Lower the flame and slowly add the roasted semolina, stirring continuously to avoid lumps. Mix evenly so semolina absorbs water.

Cover the pan, reduce flame to low and cook for about 3–4 minutes until semolina is cooked and water is absorbed.

Remove the lid, stir once more to fluff up the upma. Adjust salt if needed.

Garnish with fresh chopped coriander leaves. Serve hot with a wedge of lemon or a side of chutney or pickle.