Add 1 tbsp of ghee to a pan and roast the sooji on medium heat until fragrant, around 10 minutes, stirring continuously. Remove the sooji from the pan and transfer it to a plate.

In the same pan, add 2 tbsp of oil and 1 tbsp of ghee. Add peanuts and cashews and roast until slightly golden brown. Set them aside.

In the pan, add mustard seeds, chana dal, and urad dal. Roast the dal until it is slightly golden brown.

Then add ginger paste, chopped green chili, and curry leaves. Sauté for a minute.

Add chopped onion and cook until the onion becomes transparent.

Add chopped carrot, chopped green beans, and green peas, and sauté until the raw smell of the peas goes away.

Now add 2.5 cups of water and ½ cup of milk. Mix well and let the mixture come to a boil. Once it comes to a boil, take the roasted rava and add salt and sugar to it. Mix well and start adding the roasted sooji little by little. Add all the sooji in the same way.

Cook the mixture until it thickens.

Add the roasted peanuts and cashews and 1 tsp of ghee. Do not mix it, cover, and cook for 2-3 minutes.

Turn off the heat, add lemon juice and coriander leaves, and mix well.

Serve upma with coconut chutney.