Dry roast the semolina (rava) for 5-10 mins on medium-low heat stirring intermittently until fragrant and crunchy. Do not brown it. Remove it into a clean dry bowl or plate. Keep aside.

Simultaneously in a separate saucepan (fastens cooking process) add water along with the green peas and salt and bring it to a boil. The peas will cook while the water boils. Alternately, you can also cook them with onions and potatoes below.

Once the water has boiled turn off the heat. Add sugar to the water and keep it aside.

In the same pan (as we roasted semolina), heat ghee (or oil) and once hot add the mustard seeds (rai).

Once the seeds splutter, add the cumin seeds, urad dal, and chana dal. Saute for a couple of seconds till they slightly change color and turn brown but not burn.

Add the curry leaves. Saute for a minute. At this point, you can also add split cashews or peanuts and saute until golden. I haven't added them.

Stir in the onions, salt and cook till they turn translucent. Add ginger and green chillies and cook for another 30 seconds.

Now add the potatoes (you can also add other veggies) to this and cover and cook till potatoes are almost done.

Add the hot boiling water with peas into the onions and potatoes (carefully). Let everything come to a rolling boil (this will be quick since already boiled the water before).

Lower the heat to low and then slowly add the roasted semolina in a slow stream with one hand and keep stirring continuously with the other hand. This helps incorporate the rava nicely into the water and makes a lump-free upma.

Break lumps if any and keep mixing continuously till all the water has been absorbed by the semolina (happens really quick). Be careful since it could splatter.

Cover and let it cook on medium to low heat for 5-7 mins.

Open the lid give it a mix again and let it cook for another 5 mins or until done. Voila!!! Soft, fluffy Rava Upma is ready.