In a kadhai or pan, heat 1/2 tablespoon ghee or oil.
Add 1 cup of semolina or rava and roast is for 2-3 minutes on medium flame taking care that it doesnt burn.
Once roasted well, it will release nice roasted earthy aroma. Transfer it on a plate and set aside.
In a same kadhai or pan, heat remaining ghee or oil. Add mustard seeds and let it to crackle.
Add chana dal and urad dal and fry for 30 seconds until just golden, do not burn.
Add cashew nuts and fry for another 30 seconds, until just golden.
Add curry leaves and green chilies, fry for another 30 seconds.
Then, add onions, grated ginger, salt and mix. Fry until soft and pink.
Add peas and carrot and fry on high for a minute.
Add 3 cups of water and mix. Bring to a boil, add salt, sugar, lemon juice and mix.
Carefully and gradually add roasted rava stirring continuously to avoid any lumps. Mix well.
Let it to cook for a minute such that rava absorbs all the water.
Cover the pan and cook for 2-3 minutes on low heat. This helps to steam the upma well.
Add coriander leaves and mix. Here, you may add some more lemon juice if you wish to.
Dish out and serve hot with coconut chutney.