Heat oil in a pan over medium heat.

Add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown and the mustard seeds start spluttering.

Add chopped onions, green chillies, ginger, and curry leaves. Sauté until onions turn translucent.

Add chopped carrots. Cook for 2-3 minutes until they soften slightly.

Meanwhile, in a separate pan, dry roast the semolina (rava) over low heat until it turns golden brown and aromatic, stirring constantly to avoid burning. Remove from heat.

Add the roasted semolina to the pan with the vegetables. Mix well to combine.

Carefully pour in water and stir continuously to avoid lumps.

Season with salt according to taste.

Cook covered for 3-4 minutes until the water is absorbed and the upma is cooked through.

Garnish with freshly chopped coriander leaves.

Serve hot as a breakfast or light meal.