1. Heat oil or ghee in a pan over medium heat.
2. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, chana dal, and a pinch of asafoetida. Saute until dals turn golden brown.
3. Add chopped onions, green chilies, and curry leaves. Saute until onions turn translucent.
4. Add grated ginger and sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add chopped vegetables like peas and carrots. Cook for a few minutes until they are slightly tender.
7. Pour water into the pan and add salt according to your taste. Bring it to a boil.
8. Once the water boils, reduce the flame to low and slowly add the Little Millet Upma Rava (Roasted) while continuously stirring to avoid lumps.
9. Mix everything well and cover the pan with a lid. Let it cook for about 5-7 minutes on low heat until the upma is cooked and water is absorbed. Stir occasionally.
10. Once done, switch off the flame. Let it sit for a couple of minutes.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot Little Millet Upma Rava with a side of coconut chutney, pickle, or enjoy it as it is. You can also squeeze some lemon juice over it for extra flavor.